Enchiladas With Goat Cheese Recipes

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.

Steps:

• Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes. Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes. Rub the tomatoes with olive oil, remove the cover and add the tomatoes and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan. Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice. Heat the olive oil in a large saute pan until almost smoking. Add the lamb, season with salt and pepper and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness. Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise. Ladle the mole sauce over and garnish with cilantro.
• In a large frying pan over medium heat, heat the oil to 360 degrees F. Fry the tortillas and all the chiles until crisp. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree into a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat.

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.

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.