San Antonio Style Goat Cheese Enchiladas

Name: San Antonio Style Goat Cheese Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 454 grams plum tomatoes, pureed; 2 ancho chilies; 59 milliliters finely chopped cilantro; 3 Tbsps chopped cilantro, for garnish; 12 blue corn tortillas; 237 milliliters dry white wine; 3 cloves garlic, coarsely chopped; 3 cloves garlic, finely chopped; 567 grams goat cheese; 6 servings Chopped green onions, garnish; 1 Tbsp ground cumin; 2 Tbsps fresh lime juice; 227 grams Monterey Jack, grated; 1 Tbsp dried Mexican oregano; 59 milliliters freshly grated pecorino Romano; 1 large red onion, finely chopped; 6 servings Salt and freshly ground pepper; 6 servings Sour cream, garnish; 3 Tbsps vegetable oil; 473 milliliters homemade chicken or vegetable stock

San Antonio Style Goat Cheese Enchiladas might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 34g of protein, 44g of fat, and a total of 691 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have canned tomatoes, cream, lime juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.

Ingredients you will need

Tomato Sauce

Red Chili Pepper

Spread

Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.

Ingredients you will need

Goat Cheese

Tortilla

Tomato

Chili Pepper

Dip

Roll

Arrange rolled tortillas in casserole so they fit snugly.

Ingredients you will need

Tortilla

Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese.

Ingredients you will need

Cheese

Tomato

Chili Pepper

Sauce

Bake for 20 to 30 minutes or the enchiladas are heated through.

Equipment you will use

Oven

Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.

Ingredients you will need

Green Onions

Sour Cream

Cilantro

Bring 2 cups of water to a boil in a small saucepan.

Ingredients you will need

Water

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Sauce Pan

Add chilies, remove from heat and let sit for 30 minutes.

Ingredients you will need

Chili Pepper

Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

Ingredients you will need

Seeds

Equipment you will use

Food Processor

Heat oil in a medium saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onions and cook until soft.

Ingredients you will need

Onion

Add garlic and cook for 1 minute.

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Garlic

Add cumin and oregano and cook for 1 minute.

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Oregano

Cumin

Add ancho puree and cook for 2 to 3 minutes.

Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Tomato

Stock

Wine

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

Ingredients you will need

Pecorino Romano

Salt And Pepper

Goat Cheese

Lime Juice

Cilantro

Garlic

Equipment you will use

Food Processor

Equipment

Oven

Sauce Pan

Food Processor

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.