Goat Cheese Enchiladas

IMG_3836One day upon our one of our regular visits to our favorite local Mexican restaurant the waitress brought our kids a small bowl of enchilada sauce for them to dip their chips. The stars aligned that night and the little ones decided to venture deep into the sauce.

It had never occurred to me that the milder enchilada sauce might just be the perfect venue for their introduction to some Mexican flavors. The next step of course was to get them to dip their quesadillas into the sauce and eventually make cheese enchiladas at home. In the meantime, I’m perfectly happy allowing them to savor the milder flavor next to their tortilla with cheese. Baby steps.

Here’s my fancier take on enchiladas. This time around just me and my hubby ate this plate, but I have hopes of getting the kids to eat enchiladas

Shopping List:

1/2 cup frozen corn, thawed

1/2 cup greek yogurt

4 ounces goat cheese

1 4 ounce can of chopped green chiles

2 teaspoons cumin

1/3 cup chopped cilantro

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 cup jack cheese for topping

8  8-inch round flour tortillas

3 cups mild red enchilada sauce, I prefer Rick Bayless’s Frontera Red Chile Enchilada Sauce


1. In a medium-sized bowl combine the corn, cumin, pepper and onion powder.

2. In another medium-sized bowl stir until smooth the goat cheese, yogurt, cilantro and green chiles. You may need to add a splash or two of milk or lime juice to thin the mixture out. It should be the consistency of soft cream cheese, so use your best judgment.

3. Start by lining your 8 x 8 inch baking dish with about 3/4 cup enchilada sauce in the bottom of the pan.

4. Next lay down one tortilla on a clean surface.

5. Using a spatula spread the tortilla with half a cup of the goat cheese mixture, then roll it up gently. Place the roll in the pan with the seam side down. Repeat this process of filling and rolling with the remaining tortillas.

6. Then, pour about 2 cups of enchilada sauce into the casserole to cover the tortilla roll-ups, but not to overflow the pan. Sprinkle the 1/4 cup of cheese on top..

7. Bake it in a 375 degree oven for 35-45 minutes, or until bubbly. Enjoy!

Serves: 5-6


2 thoughts on “Goat Cheese Enchiladas

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