Padre's Goat Cheese EnchiladasHomemade enchilada sauce coats delicately stuffed corn tortillas filled with tangy goat cheese, olives and spices.
6 dried ancho peppers, stemmed and seeded
1 14.5 oz can fire-roasted tomatoes
3 plum tomato, coarsely chopped
3 cloves garlic, minced
3 1/2 cups water
Pinch black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
11 ounces soft chevre-style goat cheese
1 white onion, finely chopped
3/4 cup sliced black olive s
8 corn tortillas
2 green onions, both white and green parts, chopped, for garnish
2 tablespoons fresh cilantro, chopped for garnish
Preheat the oven to 375°. Oil or spray a 13 x 9" casserole dish. Put the chiles, fire-roasted tomatoes, plum tomatoes, garlic, water, pepper, cumin, oregano, and salt in a 2 qt. saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook, uncovered, for 30 minutes.
Puree the sauce in a food mill to remove skins and seeds.Return mixture to the saucepan.
Crumble enough goat cheese to make 1 cup, reserving the rest of the cheese. Place in a small bowl and add the onion and olives.
Spread 1/2 cup of the sauce in the prepared casserole.
Dip each tortilla in the sauce to coat both sides. Spoon some of the goat cheese filling on the lower third of a tortilla, roll up and place in the dish. Repeat with remaining tortillas, lining the folded enchiladas up side by sidein the dish. Pour the remaining sauce over the enchiladas, and crumble the remaining goat cheese on top.
Bake for 20-30 minutes, until the cheese is melted and the enchiladas are heated through. Garnish with the green onions and cilantro. Serve immediately.
Recipe by Beth Wright, adapted by Sarah Lang