Goat Cheese Enchiladas

Last Sunday I made these enchiladas from a Bobby Flay recipe I found here. I followed the instructions pretty much exactly except for that I didn't use the exact cheese measurements. I couldn't find cotija so I used queso fresco and I had to buy monterey jack slices and shred them. This recipe made way more than it said it would, so it was a good thing I had a 30 pack of tortillas. Otherwise I would have wasted the sauce and cheese mixture. I ended up making a second small pyrex full of enchiladas which I have in the freezer now. Next time I would cut the recipe in half and not stuff the enchiladas with so much cheese. I served this with low fat refried beans out of a can and a salad of grape tomatoes, avocado, corn, cilantro, lime juice, and honey.

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
Chopped green onions, for garnish

Red Chile-Tomato Sauce:
3 ancho chiles (These are dried)
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
2 tablespoons honey
1/2 teaspoon Salt
1/8 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 1/2 lb. goat cheese
3 cloves garlic-roughly chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon 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.

Assembly:
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.