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1
Preheat oven to 375 degrees F.
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2
Dip tortillas in chile sauce to lightly coat both sides.
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3
Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up.
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4
Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish.
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5
Arrange rolled tortillas in the casserole so they fit snugly.
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6
Repeat with remaining tortillas.
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7
Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese.
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8
Bake for 20 to 30 minutes or until the enchiladas are heated through.
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9
Remove from the oven and sprinkle with chopped cilantro.
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10
Garnish with sour cream and green onions.
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11
3 ancho chiles
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12
3 tablespoons vegetable oil
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13
1 large red onion, finely chopped
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14
3 cloves garlic, finely chopped
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15
1 tablespoon ground cumin
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16
1 tablespoon dried Mexican oregano
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17
1 cup dry white wine
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18
2 (16-ounce) cans plum tomatoes, pureed
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19
3 cups homemade chicken or vegetable stock
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20
1 to 2 tablespoons honey
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21
Salt and freshly ground black pepper
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22
Bring 2 cups of water to a boil in a small saucepan.
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23
Add chiles, remove from heat and let sit for 30 minutes.
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24
Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
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25
Heat oil in a medium saucepan over medium-high heat.
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26
Add onion and cook until soft.
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27
Add garlic and cook for 1 minute.
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28
Add cumin and oregano and cook for 1 minute.
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29
Add ancho puree and cook for 2 to 3 minutes.
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30
Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened.
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31
Season with honey, salt, and pepper, to taste.
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32
For a chunkier sauce, leave as is.
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33
For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor.
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34
Keep warm until ready to serve.
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35
1 1/4 pounds goat cheese
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36
3 cloves garlic, coarsely chopped
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37
1/4 cup freshly grated cotija cheese
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38
2 tablespoons fresh lime juice
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39
Salt and freshly ground black pepper
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40
1/4 cup finely chopped cilantro leaves
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41
Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth.
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42
Season with salt and pepper and fold in the cilantro.
