Food Network: Goat Cheese Enchiladas

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Goat Cheese Enchiladas
Recipe courtesy Bobby Flay

Ingredients
12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish

Instructions
Preheat oven to 375 degrees F.

Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat
cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium,
deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with
remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated

cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven
and sprinkle with chopped cilantro. Garnish with sour cream and green onions.

Red Chile-Tomato Sauce:
3 ancho chiles
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
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper

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, then 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 onion 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, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly
thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a
smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor.
Keep warm until ready to serve.

Filling:
1 1/4 pounds goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

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