This recipe is kind of time consuming with lots of ingredients. The first time I made this was the first meal I ever made for Paul 
. This time, both of us were in the kitchen working together! It made it a lot easier… and much more fun! With our one year anniversary coming up next month, I thought it was a good time to break it out again! Much like other things, this recipe has just gotten better with time….
San Antonio Style Goat Cheese Enchiladas
Based on a recipe by Bobby Flay, Food Network
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas
Goat Cheese Filling, recipe follows
8 ounces Monterey Jack, grated
3 tablespoons chopped cilantro, for garnish
Preheat oven to 375 degrees F.
Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro.
Red Chile-Tomato Sauce:
A few tablespoons hot sauce, to taste (Central Market Organics bottled chili sauce)
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
small can tomato sauce
2 cups homemade vegetable stock
Salt and freshly ground pepper
Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add bottled hot sauce 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.
Goat Cheese Filling:
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated Parmesiano Reggiano
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
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.
I served this with a little saffron rice we had “in” the pantry. We were both rather pleased and full.
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