Random recipe: Chicken & Goat Cheese Enchiladas

Can you believe I have never had an enchilada? How is that even possible? I had no idea how they were even made. A taco with lots more cheese, or a soften quesadilla with more cheese. It reminds me of the quote I mentioned in this Chicken Taco Chili recipe:

“I laughed because I recently read Jim Gaffigan’s book “Food: A Love Story” and he mentions how mexican food is all the same ingredients served in different ways. Quesadillas are tacos, grilled in a pan, which are the same as enchiladas and nachos. You get the point.”

In any case, they were good. I felt so full, but I loved all the rich flavors. Maybe we will have to do a week where on Monday we have quesadillas, Tuesday: tacos, Wednesday: nachos, Thursday: enchiladas, what should we have on Friday. They are all the same ingredients. I can now say that I have had enchiladas, and this recipe was oh so good. We did not add the garlic (well I should say Chris did not add the garlic) and we cut the recipe in half. Next time we might make them and add beans and rice. Although if we do I might only be able to eat one enchilada.

Chicken & Goat Cheese Enchiladas from Love and Olive Oil

Yield: 8 enchiladas
Total time: 45 minutes

Ingredients:

  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped (about 1 cup chopped)
  • 2 garlic cloves, minced
  • 1/2 cup canned tomato sauce
  • 1/3 cup chicken broth
  • 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)
  • 1/4 cup fresh cilantro, plus more for topping
  • 1/4 cup pickled jalapeños, drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 8 flour tortillas
  • 1/2 cup (4 ounces) soft goat cheese
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican blend cheese
  • sour cream, for garnish

Directions:

  1. Preheat oven to 400 degrees F. Lightly spray a 13-by-9-inch baking pan with cooking spray.
  2. Heat oil in a non-stick skillet set over medium heat. Add onion and garlic and stir until softened, about 2 minutes. Add tomato sauce, chicken broth, chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt. Simmer until slightly reduced, 4 to 5 minutes. Remove from heat.
  3. Lay a tortilla flat on a clean work surface. Spread a generous tablespoon of goat cheese in a stripe down the center, then top with about 1/3 cup of chicken mixture. Roll up and place, seam side down, in prepared baking pan. Repeat with remaining tortillas. Pour enchilada sauce over top and sprinkle with grated cheese. Cover with aluminum foil and bake until heated through and cheese is melted, about 20 to 25 minutes (if you like your cheese speckled with brown, remove the foil during the last 5 minutes of baking).
  4. Serve warm, topped with fresh cilantro and a dollop (or splatter) of sour cream if desired.

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