If any of you know me, you know I love cheese—and if you were to guess my favorite, you might guess goat. And you’d be right. I’ve long been in love with the tangy, creamy cheese by Belle Chevre, so imagine my excitement when I was invited to participate in a virtual potluck to celebrate the release of Tasia’s Table, the new cookbook by Belle Chevre’s passionate cheesemaker Tasia Malakasis.
I loved perusing this cookbook. Tasia has combined her two loves on every page: her Greek heritage and her Alabama home. While there were so many recipes to volunteer for in this potluck, I noticed she deviated into my territory with these beautiful enchiladas. I’m so glad she did! They immediately became my number one choice.
I’ve never made enchiladas with goat cheese, but the cool tang perfectly mellows the red sauce that packs a real punch (really, beware of the heat!). It’s a lovely marriage of flavors.
Here’s my little tip with the sauce—if you’re a little skittish around spicy foods, you might want to decrease the serrano peppers called for from 10 to about 4. I actually chickened out and just did 6, and believe me, it was plenty spicy. (Seriously! Believe me! I love spicy foods!)
When rolling these up, don’t worry too much about exact measurements. Just know that the more goat cheese is involved, the more you’ll love it. I actually would not be opposed to trying these veggie style next time and skipping the chicken altogether. Oh, and here’s a tip: Instead of cooking and shredding a chicken (especially if you’re lazy like I am), pick up a rotisserie chicken from the grocery store. You’ll have lots of leftovers to play with.
Here’s another tip: The sauce might scare you with its heat! But trust Tasia. Go ahead and pour all of it over the enchiladas. Some of the heat mellows when it cooks leaving just the right amount of spice remaining.
These were amazing. I loved having the fresh peppers in there, and the goat cheese addition was just incredible. I’m so honored to be included with such amazing bloggers! Thanks, Belle Chevre! Oh, and order a copy of Tasia’s book!
Here’s the full recipe:
Chicken and Goat Cheese Enchiladas with Red Sauce
1/3 cup plus 4 tablespoons vegetable oil
10 green serrano peppers
2 medium onions, chopped
2 cloves garlic, chopped
1/2 cup of water
1 28-ounce can whole tomatoes
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
Salt and pepper, to taste
12 6-inch corn tortillas
3 poblano peppers, seeded and cut into strips
3 cups (about) chicken, cooked and shredded
1 1/4 pounds goat cheese
Sour cream (optional)
Heat 3 tablespoons of vegetable oil over medium-high heat, and add the serrano peppers, turning occasionally for about 4 minutes. Add half of the onions and the chopped garlic and stir occasionally for 2-3 minutes. Blend hot ingredients as well as water, canned tomatoes, cilantro, cumin, and salt and pepper to taste in a food processor.
Heat 1/3 cup vegetable oil in a heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add remaining half of onions and poblano pepper and cok until tender, about 5 minutes. Season to taste with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Sprinkle 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam-side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
Preheat oven to 350°. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve with sour cream.
PS: Take a look at the rest of the amazing bloggers who participated below. A lot of them are giving away a copy of the Tasia’s cookbook. My giveaway will start tomorrow, so stay tuned!
Cooking with Books
Cheese and Champagne
Deep South Mag
Sale e Pepe
La Buena Vida
Story of a Kitchen
Sugar & Spice by Celeste
Once Upon A Cutting Board
Miss in the Kitchen
The Picky Eater