Goat Cheese Enchiladas w Ancho Chili Sauce

Bobby Flay

Goat Cheese Enchiladas w Ancho Chili Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Chili Sauce

  • 2

    whole Anco chili

  • 1

    lg red onion, finely chopped

  • 3

    cloves garlic, finely chopped

  • 1

    Tbsp. ground cumin

  • 1

    tbsp dried Mexican oregano

  • 1

    cup dry white wine

  • 1

    16oz. can plum tomatoes with juice pureed

  • 2

    Tbsp honey

  • 2

    cups chicken stock

  • Filing:

  • lb goat cheese

  • 3

    cloves garlic, chopped

  • ¼

    grated Romano

  • 2

    Tbsp lime juice

  • ¼

    chopped cilantro

  • 12

    tortillas (yellow or blue)

  • 8

    ounces Monterrey Jack cheese shredded

  • 3

    Tbsp chopped cilantro

Directions

Sauce: Bring 2 cups water to a boil and chili's. Remove from heat and let set for 30 min. Lift out chili's and pour 1/4 cup soaking liquid into food processor. Remove stems and seeds from chili's and puree with cooking liquid till smooth. Heat oil in saucepan and add onions, cooking until soft. Add garlic and cook 1 minute more. Add smooth puree and cook 2-3 min. Add wine, tomatoes, honey and stock and simmer 23-30 minutes till thick. Add salt and pepper. Filing Combine goat cheese, garlic, Romano cheese and lime joice in food processor till smooth. Season with salt and pepper and fold in cilantro. Preheat oven to 375. Spread 1/2 cup of tomato chili sauce on to bottom of baking dish. Dip a tortilla in the chili sauce and coat both sides. Spoon 2 Tbsp of filling across the tortilla; roll up and place in the pan. Repeat until done. Cover tortillas with 1 1/2 cup of sauce and top with cheese. Cover and bake 25-30 minutes; uncover last 10 minutes


Nutrition

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