San Antonio Style Goat Cheese Enchiladas Recipes

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.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.