Goat Cheese Enchiladas

Traditional Mexican Enchiladas Can Be Cooked Deliciously Not Only with meat filling, but also with tender goat cheese. Mix goat cheese with garlic, herbs, lime juice and mexican hard cheese and wrap in corn tortilla tubes. The word Enchilada itself can be translated from Spanish as “chili sauce”, therefore place the tubules in a baking dish and pour plenty of water saturated tomato sauce with chili peppers. Everything is falling on top grated cheese and baked in the oven so that all the tubes are warmed up, saturated with delicious sauce and cheese on the surface расплавился. Time: 2 час.Difficulty: medium Servings: 4-6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Enchiladas

• 12 blue corn tortillas
• Red Chili Tomato Sauce, see recipe below
• Goat cheese filling, see recipe below
• 220 gr grated cheese Monterey Jack
• 3 tbsp. l chopped cilantro leaves
• Sour cream for serving
• Chopped green onion for serving

Red Chili Tomato Sauce

• 3 pepper anchovies
• 3 tbsp. l vegetable oil
• 1 large red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp. l ground zira
• 1 tbsp. l dried mexican oregano
• 1 tbsp. dry white wine
• 2 cans (450 g each) canned tomatoes Cream, wiped
• 3 tbsp. homemade chicken or vegetable stock
• 1-2 tbsp. l honey

Filling

• 600 gr goat cheese
• 3 cloves of garlic, coarsely chopped
• 1/4 Art. grated kotiha cheese
• 2 tbsp. l freshly squeezed lime juice
• 1/4 Art. finely chopped cilantro leaves

Recipes with similar ingredients: tortilla, tomato sauce, cheese monterey jack, cilantro, sour cream, green onion, anchovy pepper, onion red, garlic, cumin, oregano, white wine, plum tomatoes, broth, honey, goat cheese, kotikha cheese, lime juice

Recipe preparation:

1. Preheat the oven to 190 ° C.
2. Dip tortillas in chili sauce to lightly coat them on both parties. Lay out about 2 tbsp. l goat cheese toppings on each cake and roll it into a tube. Distribute 0.5 tbsp. tomato sauce with chili at the bottom of a medium-sized deep casserole. Spread the tortilla tubes on top of each other. Also repeat with the remaining tortillas. Pour 1.5 tbsp. sauce and sprinkle with grated cheese. Bake for 20-30 minutes or until enchiladas will not warm up. Remove from the oven and sprinkle with chopped cilantro. Serve with sour cream and green onions.

3. Red Chili Tomato Sauce

   In a small saucepan, bring to a boil 2 tbsp. water. Add peppers chilli, remove from heat and leave for 30 minutes. Remove from Peppers stalks and seeds, then put them in a food processor, adding 1/4 Art. water, in which peppers were soaked, and grind to homogeneous consistency.

4. In a medium-sized saucepan over moderate heat, heat vegetable oil. Add onion and fry until soft. Add garlic and fry for 1 minute. Add zira and oregano and cook 1 a minute. Add the mashed potatoes from the anchovy peppers and cook for 2-3 minutes. Pour in wine, mashed tomatoes, broth and cook for 25-30 minutes or until light thickening. Stir in honey, salt and pepper to taste. To make the sauce with slices, leave it as it is. For more homogeneous sauce, beat it with a submersible blender, or chop in several batches in a conventional blender or food processor. Keep the sauce warm until ready to serve.

5. Filling

   Put goat cheese, garlic, kotihu and lime juice in a food processor and grind to a uniform consistency. Salt, pepper and add cilantro.