Enchiladas With Goat Cheese Recipes

VEGGIE ENCHILADAS WITH BLACK BEANS, CORN, AND GOAT CHEESE

Steps:

• Heat a drizzle of olive oil over medium heat.
• Add half of the garlic, and half of the jalapeno. Cook for 3 minutes, until soft and golden.
• Add the tomato sauce, oregano, basil, chili powder, cumin, salt, and pepper.
• Stir sauce and bring to simmer.
• Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.
• Preheat oven to 400 degrees.
• Heat olive oil in a large, non-stick pan over medium heat. Add onion, remaining garlic, and remaining jalapeno. Cook 4-5 minutes, until softened and slightly golden.
• Add black beans and corn, and cook for 3-4 more minutes.
• Add goat cheese and stir until well combined.
• Spread a thin layer of enchilada sauce in the bottom of a large baking dish.
• On a cutting board, lay out the tortillas. Spread goat cheese-veggie filling down the center of each tortilla. Roll tortilla up around the filling, and line them up tightly in the baking dish.
• Bake for 25 minutes.
• Sprinkle with remaining goat cheese, and bake for additional 5 minutes.
• Remove from oven.
• Serve topped with cilantro and scallions. Serve avocadoes on the side, if desired.

SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
• Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. 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, dollop with sour cream, and garnish with chopped green onions.
• Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
• 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 ancho puree 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.
• 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.

ENCHILADAS WITH GOAT CHEESE

Steps:

• Preheat oven to 350. Prepare sauce: Saute veggies in oil until soft. Add tomatoes and seasonings. Simmer for 20 minutes. For enchiladas: While sauce is cooking, saute onion and peppers in 1/4 cup oil until soft. Drain and reserve. Add remaining oil to pan and heat until hot, but not smoking. Cook each tortilla for 5 seconds on each side to soften. Pat excess oil off. Put some veggies, 1 tbsp goat cheese and 2 tbsp. jack into each tortilla and roll up. Place in shallow baking dish, seam side down. Spoon sauce over enchiladas and sprinkle with remaining jack cheese. Bake for 20 minutes until bubbling.

SHRIMP ENCHILADAS WITH GOAT CHEESE AND CHIPOTLE CREAM

Steps:

• Fill a saucepan halfway with water and bring to a boil over high heat.
• Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
• Wipe the pan dry and return the leeks to the pan.
• Add cream, goat cheese, salt and pepper.
• Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
• Set aside.
• In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes.
• When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
• For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
• Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
• To assemble: Preheat oven to 350°F.
• Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
• Place 4 shrimp pieces on top and roll up into a cylinder.
• Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
• Heat in the oven until warmed through, 10 to 15 minutes.
• Remove from the oven and, with a spatula, place 1 enchilada on each plate.
• Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.

CREAMY CHEDDAR BEEF ENCHILADAS

Steps:

• Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes.
• Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined.
• Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish.
• Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.

CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE

Steps:

• Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
• Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
• Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
• Cover with foil and bake at 350°F for 30 minutes.