Enchiladas stuffed with goat cheese

Ingredients:

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

Preparation:

1. Preheat oven to 190°C.
2. 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.

3. 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.
4. 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.

5. Filling

   
   Place the goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt, pepper, and cilantro.