Enchiladas stuffed with goat cheese
Votes: 1
Time: 2 hours.
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
Traditional Mexican enchiladas can be deliciously made not only with a meat filling, but also with soft goat cheese. Mix goat cheese with garlic, herbs, lime juice, and hard Mexican cotija cheese and roll them into corn tortilla tubes. The word "enchilada" itself translates from Spanish as "with chili sauce," so place the tubes in a baking dish and generously drizzle them with a rich tomato sauce with chili peppers. Sprinkle with grated cheese and bake in the oven until the tubes are warmed through, soaked in the delicious sauce, and the cheese melts on the surface.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Enchiladas
- 12 blue corn tortillas
- Tomato sauce with red chili, see recipe below
- Goat cheese filling, recipe below
- 220 g of grated Monterey Jack cheese
- 3 tbsp chopped cilantro leaves
- Sour cream for serving
- Chopped green onions for serving
Tomato sauce with red chili
- 3 ancho peppers
- 3 tablespoons of vegetable oil
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp. l. ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup dry white wine
- 2 cans (450 g each) of canned plum tomatoes, pureed
- 3 cups homemade chicken or vegetable broth
- 1-2 tablespoons of honey
Filling
- 600 gr. goat cheese
- 3 cloves garlic, coarsely chopped
- 1/4 tbsp. grated cotija cheese
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup finely chopped cilantro leaves
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Recipes with similar ingredients: tortilla, tomato sauce, Monterey Jack cheese, cilantro, sour cream, green onions, ancho pepper, red onion, garlic, cumin, oregano, white wine, plum tomatoes, bouillon, honey, goat cheese, Cotija cheese, lime juice
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Dip the tortillas in the chili sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling onto each tortilla and roll into a tube. Spread 1/2 cup of the chili-tomato sauce in the bottom of a medium, deep casserole. Arrange the tortilla tubes on top, tightly packed. Repeat with the remaining tortillas. Pour 1/2 cups of the sauce over the top and sprinkle with grated cheese. Bake for 20-30 minutes, or until the enchiladas are heated through. Remove from the oven and garnish with chopped cilantro. Serve with sour cream and green onions.
Tomato sauce with red chili
In a small saucepan, bring 2 cups of water to a boil. Add the chili peppers, remove from heat, and let sit for 30 minutes. Remove stems and seeds from the peppers, then place them in a food processor with 1/4 cup of the soaking water and process until smooth.- Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the cumin and oregano and cook for 1 minute. Add the ancho chile puree and cook for 2-3 minutes. Pour in the wine, tomato puree, and broth and simmer for 25-30 minutes or until slightly thickened. Stir in the honey and season with salt and pepper to taste. For a chunky sauce, leave it as is. For a smoother sauce, puree it with an immersion blender or blend in batches in a regular blender or food processor. Keep the sauce warm until ready to serve.
Filling
Place the goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt, pepper, and cilantro.
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