Recipe of the Week - Goat Cheese Enchiladas

I made these on Monday in honor of Cinco de Mayo! I forgot to take a picture..

Overall, we liked them, though the goat cheese was a little rich. I think next time, I'll add some shredded chicken to the mix - maybe boil it with the liquid from the chile and some of the Mexican oregano for flavor. I halved the recipe, mainly because goat cheese is expensive! It made 5 enchiladas. I was afraid it wouldn't be enough food, so I also made a quesadilla with some shredded Mexican-blend cheese. Two enchiladas and 1/2 of a quesadilla was perfect for each of us.

I made the sauce on Sunday, just to save time when actually preparing dinner.

I'm linking to the original recipe, in case you want to read it or print it out without all my editorial comments.

San Antonio Style Goat Cheese Enchiladas
from Bobby Flay on the Food Network website

Ingredients
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas (I used regular flour tortillas)
Goat Cheese filling, recipe follows
8 oz Monterrey Jack, grated
3 T chopped cilantro, for garnish (I left this out. I don't like cilantro)
Sour cream, for garnish
Chopped green onions, garnish (I left these off, too. We all know I don't garnish food when it's just DH and me!)

Directions
Preheat oven to 375 degrees.

Spread 1/2 c. of the Red Chile-Tomato Sauce into a medium, deep casserole.

Dip tortillas in remaining chile-tomato sauce to lightly coat both sides. (I found a pie plate worked well for this.) Spoon about 2 T of the Goat Cheese filling in each tortilla, roll up. (I put the tortillas on a cutting board to do this step. I also used way more than 2 T. of filling. But, I was using the big tortillas. Corn tortillas are usually smaller.)

Arrange the rolled tortillas in a casserole so they fit snugly. Pour 1 1/2 c. of the remaining chile-tomato sauce over the enchiladas, and top with grated cheese. Bake for 20-30 minutes or until the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream and garnish with chopped green onions.


Red Chile-Tomato Sauce
Ingredients
2 ancho chilies (After much searching in the produce area, we found these in the Mexican food section. They are dried.)
3 T vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 T ground cumin
1 T dried Mexican oregano
1 c. dry white wine
1 (16 ounce) can plum tomatoes, pureed (I don't know if the tomatoes I used were plum or not. It didn't say they were. I just got canned whole tomatoes.)
2 c. homemade chicken or vegetable stock (I actually had homemade turkey stock that I froze at Thanksgiving.)
Salt and freshly ground black pepper.

Directions
Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. (I used 2 cups even with 1 chile. I still didn't cover the whole thing, so I flipped it over after about 15 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 & oregano and cook for 1 minute. Add ancho puree and cook for 2-3 minutes. Add wine, tomatoes and stock and cook for 20-25 minutes or until slightly thickened. Season with salt & pepper, to taste.


Goat Cheese Filling
Ingredients
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 c. freshly graded pecorino Romano
2 T fresh lime juice
1/4 c. finely chopped cilantro (I left this out. Again, I don't like cilantro.)
Salt and freshly ground black pepper

Directions
Place goat cheese, garlic, pecorino Romano & lime juice in a food processor and process until smooth. Season with salt & pepper and fold in the cilantro.