Goat Cheese enchiladas And Green Rice

By avpeters

Ingredients

• Filling (In food processor add)
• Goat cheese
• Fresh garlic
• Coteha cheeseS and P
• Lime juice
• Fill in Blue corn tortillas
• Add Monterey jack cheese and bake
• Cilantro
• Green Rice
• Roast pablenos peppers and jalapeños in oven 400F for 20 minutes
• Sauté onions and garlic first then add
• Rice
• Chicken stock
• Green chilies
• (Cook as bag says usually 18 minutes)
• At end add cilantro
• Guacamole
• Tomatoes
• Jalapeños
• Avocados
• Red onions
• Lime juice
• Cilantro
• Chips
• Blue corn chips
• Cut into ¼ and fry in peanut oil
• Salt
• Flour tortillas
• Same as above
• Sauce
• Ancho Chile sauce
• Ancho chilies (hydrate with boiling water for 30 minutes)
• Sauté red onions and garlic
• Add tomato puree
• Add peppers
• Add white wine
• Add Chicken stock
• Add Mexican oregano and cumin
• Simmer for 35 minutes then Puree (add honey at end if want)

Preparation

Step 1

Filling (In food processor add)
Goat cheese
Fresh garlic
Coteha cheeseS and P
Lime juice
Fill in Blue corn tortillas
Add Monterey jack cheese and bake
Cilantro


Green Rice
Roast pablenos peppers and jalapeños in oven 400F for 20 minutes
Sauté onions and garlic first then add
Rice
Chicken stock
Green chilies
(Cook as bag says usually 18 minutes)
At end add cilantro

Guacamole
Tomatoes
Jalapeños
Avocados
Red onions
Lime juice
Cilantro

Chips
Blue corn chips
Cut into ¼ and fry in peanut oil
Salt

Flour tortillas
Same as above

Sauce
Ancho Chile sauce
Ancho chilies (hydrate with boiling water for 30 minutes)
Sauté red onions and garlic
Add tomato puree
Add peppers
Add white wine
Add Chicken stock
Add Mexican oregano and cumin
Simmer for 35 minutes then Puree (add honey at end if want)