San Antonio Style Goat Cheese Enchiladas Recipes

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SAN ANTONIO SQUASH CASSEROLE



San Antonio Squash Casserole image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 ounces butter, divided, plus more for pan
2 cups diced yellow onion
2 pounds sliced yellow squash
1 pound cubed American cheese
8 ounces canned diced green chiles
10 ounces cream of celery soup
3/4 cup bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Melt half of the butter in a large skillet over medium heat. Add onion and saute until soft. In a separate skillet, saute the squash in the remaining butter until soft. Alternatively, you can cook the squash in the microwave. Drain excess liquid from squash.
  • Butter a casserole dish and then combine the onion, squash, cheese, green chiles, and soup in the casserole dish. Bake until heated through and cheese is well melted. Remove from oven, stir, and sprinkle bread crumbs on top. Return to the oven and bake 5 more minutes, or until bread crumb mixture is golden.

GOAT CHEESE ENCHILADAS



Goat Cheese Enchiladas image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
  • 3 ancho chiles
  • 3 tablespoons vegetable oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 cup dry white wine
  • 2 (16-ounce) cans plum tomatoes, pureed
  • 3 cups homemade chicken or vegetable stock
  • 1 to 2 tablespoons honey
  • Salt and freshly ground black pepper
  • 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, then 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 onion 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, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
  • 1 1/4 pounds goat cheese
  • 3 cloves garlic, coarsely chopped
  • 1/4 cup freshly grated cotija cheese
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped cilantro leaves
  • Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.

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