Goat Cheese Enchiladas

This delicious and easy recipe for Bobby Flay’s Goat Cheese Enchiladas is perfect for a quick, comforting meal. The creamy goat cheese filling wrapped in soft tortillas and smothered in a flavorful red chile-tomato sauce makes for a rich and satisfying dish. Plus, it’s flexible, allowing you to adjust the ingredients to your taste!

Ingredients Needed:

• 12 blue corn tortillas
• Red Chile-Tomato Sauce
• Goat Cheese Filling
• 8 ounces Monterey jack, grated
• 3 tablespoons chopped fresh cilantro leaves
• Sour cream, for garnish
• Chopped green onions, for garnish

How To Make Goat Cheese Enchiladas Recipe?

1. Soak Chiles: Bring 475ml water to a boil in a small saucepan. Add ancho chiles, remove from heat, and let sit for 30 minutes. Remove stems and seeds, then blend with 60ml soaking liquid until smooth.
2. Cook Aromatics: Heat 45g vegetable oil in a medium saucepan over medium-high heat. Add chopped onion and cook for about 5 minutes until softened. Add garlic and cook for 1 minute.
3. Add Spices: Stir in 15g ground cumin and 15g dried oregano and cook for another minute.
4. Simmer Sauce: Add the ancho chile puree, 240ml wine, 800g pureed tomatoes, and 720ml stock. Cook for 25-30 minutes, or until slightly thickened. Season with 15g-30g honey, salt, and pepper. For a smoother texture, blend using an immersion blender. Keep warm.
5. Process Ingredients: Place 560g goat cheese, 9g garlic, 60g cotija cheese, and 30ml lime juice in a food processor. Process until smooth.
6. Season and Mix: Season with salt and pepper, and fold in 60g chopped cilantro.
7. Preheat the Oven: Preheat the oven to 190°C.
8. Prepare the Tortillas: Lightly dip each tortilla into the red chile sauce to coat both sides.
9. Fill and Roll: Spoon about 30g of goat cheese filling onto each tortilla, then roll up.
10. Assemble in Dish: Spread 120g of the tomato-chile sauce into a medium, deep casserole dish. Arrange the rolled tortillas snugly in the dish. Repeat with remaining tortillas.
11. Top and Bake: Pour 360g of the sauce over the enchiladas and sprinkle with 225g grated Monterey Jack cheese. Bake for 20-30 minutes, or until heated through and the cheese is melted.
12. Garnish: Remove from the oven and sprinkle with 3 tbsp chopped cilantro. Garnish with sour cream and chopped green onions.

Recipe Tips:

• Use Fresh Tortillas: Fresh blue corn tortillas will give your enchiladas a soft, flavorful texture. If using store-bought, warm them up to prevent them from breaking.
• Don’t Overfill: Be careful not to overfill the tortillas with the goat cheese mixture to prevent the enchiladas from being too heavy or falling apart.
• Simmer the Sauce Long Enough: Let the red chile-tomato sauce simmer for at least 25-30 minutes to allow the flavors to develop fully.
• Grate the Cheese Fresh: Grating Monterey Jack cheese from a block ensures it melts more evenly and smoothly on top of the enchiladas.
• Let the Enchiladas Rest Before Serving: After baking, let the enchiladas rest for 5 minutes before serving. This helps them set up and makes them easier to serve.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover enchiladas to room temperature, then place them in an airtight container and refrigerate for up to 3 days.
• Freeze: To freeze, wrap the enchiladas in plastic wrap or foil and store them in a freezer-safe container for up to 3 months.
• Reheat: Reheat in the air fryer at 160°C for 8-10 minutes for a crispy finish.

Nutrition Facts:

• Calories: 246 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 13 mg
• Sodium: 705 mg
• Potassium: 1,128 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 13 g
• Sugars: 8 g
• Protein: 18 g

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Enchiladas
• Bobby Flay Ham And Cheese Casserole Recipe
• Bobby Flay Lobster Mac And Cheese Recipe
• Philly Cheese Steak

Goat Cheese Enchiladas

Author: Mohamed Shili Cooking Method:Baking Cuisine:Mexican Courses:Dinner Recipe Keys: G Goat Cheese Enchiladas

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 55 minutesServings:4 servingsCalories:246 kcal Best Season:Suitable throughout the year

Description

This delicious and easy recipe for Bobby Flay’s Goat Cheese Enchiladas is perfect for a quick, comforting meal. The creamy goat cheese filling wrapped in soft tortillas and smothered in a flavorful red chile-tomato sauce makes for a rich and satisfying dish. Plus, it’s flexible, allowing you to adjust the ingredients to your taste!

Ingredients

• 12 blue corn tortillas
• Red Chile-Tomato Sauce
• Goat Cheese Filling
• 8 ounces Monterey jack, grated
• 3 tablespoons chopped fresh cilantro leaves
• Sour cream, for garnish
• Chopped green onions, for garnish

Instructions

1. Soak Chiles: Bring 475ml water to a boil in a small saucepan. Add ancho chiles, remove from heat, and let sit for 30 minutes. Remove stems and seeds, then blend with 60ml soaking liquid until smooth.
2. Cook Aromatics: Heat 45g vegetable oil in a medium saucepan over medium-high heat. Add chopped onion and cook for about 5 minutes until softened. Add garlic and cook for 1 minute.
3. Add Spices: Stir in 15g ground cumin and 15g dried oregano and cook for another minute.
4. Simmer Sauce: Add the ancho chile puree, 240ml wine, 800g pureed tomatoes, and 720ml stock. Cook for 25-30 minutes, or until slightly thickened. Season with 15g-30g honey, salt, and pepper. For a smoother texture, blend using an immersion blender. Keep warm.
5. Process Ingredients: Place 560g goat cheese, 9g garlic, 60g cotija cheese, and 30ml lime juice in a food processor. Process until smooth.
6. Season and Mix: Season with salt and pepper, and fold in 60g chopped cilantro.
7. Preheat the Oven: Preheat the oven to 190°C.
8. Prepare the Tortillas: Lightly dip each tortilla into the red chile sauce to coat both sides.
9. Fill and Roll: Spoon about 30g of goat cheese filling onto each tortilla, then roll up.
10. Assemble in Dish: Spread 120g of the tomato-chile sauce into a medium, deep casserole dish. Arrange the rolled tortillas snugly in the dish. Repeat with remaining tortillas.
11. Top and Bake: Pour 360g of the sauce over the enchiladas and sprinkle with 225g grated Monterey Jack cheese. Bake for 20-30 minutes, or until heated through and the cheese is melted.
12. Garnish: Remove from the oven and sprinkle with 3 tbsp chopped cilantro. Garnish with sour cream and chopped green onions.

Notes

• Use Fresh Tortillas: Fresh blue corn tortillas will give your enchiladas a soft, flavorful texture. If using store-bought, warm them up to prevent them from breaking.
• Don’t Overfill: Be careful not to overfill the tortillas with the goat cheese mixture to prevent the enchiladas from being too heavy or falling apart.
• Simmer the Sauce Long Enough: Let the red chile-tomato sauce simmer for at least 25-30 minutes to allow the flavors to develop fully.
• Grate the Cheese Fresh: Grating Monterey Jack cheese from a block ensures it melts more evenly and smoothly on top of the enchiladas.
• Let the Enchiladas Rest Before Serving: After baking, let the enchiladas rest for 5 minutes before serving. This helps them set up and makes them easier to serve.

Keywords:Goat Cheese Enchiladas