| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 34 mg |
| Sodium | 249 mg |
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 34 mg |
| Sodium | 249 mg |
Reviews
Wow, this enchilada sauce is fantastic (and definitely worth the effort). I used it with Food Network Kitchens’ Swiss chard and potato enchiladas, and they’re incredible. I substituted homemade roasted vegetable broth for the chicken broth, but made no other changes. This sauce is definitely going to be a staple!
This is a keeper. I only used 8 oz of goat cheese and increased the jack and cojita. I don’t like canned red enchilada sauce because it seems cornstarchy, but this sauce is excellent. I didn’t broth because I didn’t have any on hand so I added most of the chile liquid. The sauce had a lot of depth and a good level of warm spicy heat. I served some of the sauce on scrambled eggs the next day. Yum.
Cost me $40 to make. Excellent. I had trouble rolling the enchiladas. The cheese kept slipping out of the tortillas. I am an accomplished cook but never tried making anything Mexican because I’ve never had really great Mexican. This was great.
This is a fantastic recipe, it gets rave reviews every time that I make it. Hard to believe all of the bland sauce comments. If you’re getting a bland sauce using ancho peppers as a base you must be doing something wrong. Additionally, if you’re going to substitute store bought, canned enchilada sauce, you might as well skip the goat cheese and use Velveeta. Bobby’s sauce and the goat cheese absolutely make this recipe.
I liked these enchiladas – they had an interesting flavor. But they are super rich, pretty expensive to make (I spent around $20 to make these, and pretty time consuming. I started these enchiladas at 3:30 and we sat down to dinner at 6. I don’t mind spending that much time, but I should be excited about the leftovers tonight, and they were so rich I’m not. It was fun making them, but I’ll keep looking for a recipe that’s less expensive, easier to make and more in the “comfort food” zone that I expect with enchiladas.
I thought this was wonderful! I don’t agree that the sauce was bland- I did make it with store bought sauce the second time to save time and that was a mistake!! I love the idea of adding chicken- which I am trying tonight. It does take way over an hour though….but worth it!
We had made some shredded beef and added that to this recipe — we also used flour tortillas instead of corn — they were DELICIOUS!!!!
Fantastic! We will be making these again!
I wouldn’t recommend using the canned tomatoes as they are tainted with dangerous BPA. Use tomatoes from jar or a tetra pack instead.
I found the sauce to be a bit bland so I added a large can of store bought enchilada sauce and froze the leftovers. In the future I will buy sauce and make my own additions instead of spending the extra time and money to make it from scratch. I also used less goat cheese to save money (2-3.4 oz containers of crumbled goat cheese), added a shredded rotisserie chicken, a small can of diced green chiles and 4 sliced scallions. I used the excess filling to make quesadillas the next day. I though it was good but nothing extra special.