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Categories:
red corn tortillas filling Monterey cilantro sour cream green onions ancho chilies vegetable oil red onion garlic ground cumin oregano white wine tomatoes chicken salt goat cheese garlic freshly grated Pecorino Romano lime juice cilantro salt
Viewed: 90 - Published at: 8 years agoIngredients
- Red Chile-Tomato Sauce, recipe follows
- 12 blue corn tortillas
- Goat Cheese Filling, recipe follows
- 8 ounces Monterey Jack, grated
- 3 tablespoons chopped cilantro, for garnish
- Sour cream, garnish
- Chopped green onions, garnish
- 2 ancho chilies
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup dry white wine
- 1 (16 ounce) can plum tomatoes, pureed
- 2 cups homemade chicken or vegetable stock
- Salt and freshly ground pepper
- 1 1/4 pound goat cheese
- 3 cloves garlic, coarsely chopped
- 1/4 cup freshly grated pecorino Romano
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped cilantro
- Salt and freshly ground pepper
Method
- Preheat oven to 375 degrees F.
- Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
- Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides.
- Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up.
- Repeat with remaining tortillas.
- Arrange rolled tortillas in casserole so they fit snugly.
- Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese.
- Bake for 20 to 30 minutes or the enchiladas are heated through.
- Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
- 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, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
- Heat oil in a medium saucepan over medium-high heat.
- Add onions 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, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened.
- Season with salt and pepper, to taste.
- Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth.
- Season with salt and pepper, and fold in the cilantro.
