Ingredients
- Red chili tomato sauce:
- Red chili tomato sauce (recipe follows)
- 12 corn tortillas (blue are good if you can find them)
- Goat Cheese filling (recipe follows)
- 8 ounces grated Monterey jack cheese
- 3 tablespoons chopped cilantro for garnish
- Sour cream for garnish
- Chopped green onion for garnish
- 2 ancho chilies
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 1 cup dry white wine
- 1 16 ounce can pureed plum tomatoes
- 2 cups chicken stock
- Salt and pepper
- Goat Cheese Filling:
- 1 1/4 pounds goat cheese
- 3 cloves garlic, minced
- 1/4 cup grated pecorino romano
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- Salt and pepper
- Chile and Cheese Variation from Saveur:
- 20 dried new mexico chiles
- 3 tbsp. canola oil, plus more for frying
- 10 cloves garlic
- 1 ⁄4 cup fresh lime juice
- 1 tbsp. ground cumin
- 2 tsp. sugar
- Kosher salt, to taste
- 12 corn tortillas
- 2 cups grated mozzarella
- 2 cups grated sharp cheddar
- 3 ⁄4 cup finely chopped red onion
- 1 ⁄4 cup finely crumbled cotija cheese
- 3 tbsp. crema or sour cream
Preparation
Step 1
Preheat oven to 375 degrees. Spread ½ cup of the chili tomato sauce into a medium, deep casserole. Dip tortillas in remaining chili tomato sauce lightly coating both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla, repeat with remaining tortillas. Arrange rolled tortillas in casserole so they fit snugly. Pour 1 ½ cups of the remaining chili tomato sauce over the enchiladas. Top with grated cheese. Bake 20 to 30 minutes or the enchiladas are heated through. Remove from oven, sprinkle with chopped cilantro, dollop with sour cream, and garnish with green onions.
Red Chili Tomato Sauce:
Bring 2 cups of water to a boil in small sauce pan. Add chilies, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with ¼ cup of the soaking liquid and puree until smooth. Heat oil in 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 30 minutes or until slightly thickened. Add salt and pepper to taste.
Goat Cheese Filling:
Place goat cheese, garlic, romano, and lime juice in food processor. Process until smooth and season with salt and pepper, fold in cilantro.
Variation:
1. Soften chiles (see How to Soak Chiles). Transfer chiles and 2 cups soaking water to a food processor; let cool.
2. Heat oven to 450˚. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to the food processor with the reserved chiles, reserving oil in skillet. Purée chile–garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.
3. Pour oil into a 10" skillet over medium-high heat to a depth of 1⁄2". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat, and transfer to a plate. Sprinkle some of the mozzarella, cheddar, and onions along center of tortilla. Roll up enchilada. Arrange rolled enchiladas on a baking sheet; bake until cheese is melted, about 5 minutes. Divide enchiladas between 4 plates; sprinkle with cotija cheese and drizzle with crema.