Goat Cheese and Corn Enchiladas
Now that we’ve learned how to make mole sauce, I’m sure you’re pretty excited to actually put it on something. We suggest these vegetarian enchiladas. They would also pair nicely with a tomatillo sauce but we prefer the mole for the deep, rich complexity, which we feel stands up to the richness of the goat cheese better than a tomatillo based sauce. The mole also presents a more visually appealing entree, if that’s a consideration for anyone during this season of constant entertaining. But I think we’ve done enough chatting for today, let’s get down to business…
Goat Cheese and Corn Enchiladas (recipe adapted from Deborah Madison)
(Makes 12 Enchiladas)
1/4 cup pine nuts
2 tbs olive oil
1 large white onion, finely diced
2 cloves garlic, minced
1 1/2 cups corn kernels (fresh or frozen will both work fine)
1 1/2 cups grated jack cheese
2 cups fresh goat cheese
1/3 cup cilantro, chopped
salt and white pepper, to taste
vegetable oil for frying tortillas
12 corn tortillas
sour cream or creme fraiche for garnish
Preheat your oven to 375 F with a rack in the middle of your oven.
First, brown the pine nuts in a dry skillet, then set aside.
Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook to soften but not brown, about 3 minutes. Add your garlic and cook a minute more, then add your corn and cook until heated throughout (this will only take a minute for fresh corn, if using frozen it will take longer and you’ll want to cook the mixture until any water that was released has evaporated). Once cooked through, remove from the heat and combine with the pine nuts, goat cheese, one cup of the jack cheese and cilantro. Season with salt and white pepper, then set aside.
Wipe out your skillet and coat it with a thin layer of vegetable oil, heating over medium-high heat. Place a corn tortilla in the oil and fry briefly before flipping over. The goal is to get your tortillas nice a pliable so they don’t split when you fill and roll them. Remove the tortilla from the skillet and place on a paper towel lined plate. Repeat with all tortillas, adding additional oil to your skillet as necessary. Once your tortillas are fried, place about a 1/4 cup of filling on the lower third of the tortilla and roll them closed, then place in an un-greased casserole dish, seam down. A 9×13 casserole dish will hold all of them, but you can divide these between two smaller dishes. Once you’ve filled all of your tortillas and placed them in the casserole dish, you may leave them like this, uncooked and not sauced for several hours.
When ready to bake, pour the mole sauce over the enchiladas, making sure to cover them all in sauce, then sprinkle with remaining jack cheese. Bake at 375 for 20 minutes. Garnish with sour cream or creme fraiche and extra cilantro.