Goat Cheese Enchiladas (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
12 blue corn tortillas |
red chile-tomato sauce, recipe follows |
goat cheese filling, recipe follows |
8 ounces monterey jack, grated |
3 tablespoons chopped fresh cilantro leaves |
sour cream, for garnish |
chopped green onions, for garnish |
Directions:
1. Preheat oven to 375 degrees F.
2. Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
3. Red Chile-Tomato Sauce:
4. 3 ancho chiles
5. 3 tablespoons vegetable oil
6. 1 large red onion, finely chopped
7. 3 cloves garlic, finely chopped
8. 1 tablespoon ground cumin
9. 1 tablespoon dried Mexican oregano
10. 1 cup dry white wine
11. 2 (16-ounce) cans plum tomatoes, pureed
12. 3 cups homemade chicken or vegetable stock
13. 1 to 2 tablespoons honey
14. Salt and freshly ground black pepper
15. Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
16. Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
17. Filling:
18. 1 1/4 pounds goat cheese
19. 3 cloves garlic, coarsely chopped
20. 1/4 cup freshly grated cotija cheese
21. 2 tablespoons fresh lime juice
22. Salt and freshly ground black pepper
23. 1/4 cup finely chopped cilantro leaves
24. Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.
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