Goat Cheese Enchiladas with Tomatillo Sauce

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         FOOD FUNNY
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Thanks to Harriet St. Amant for sending this in:

The Washington Post in known for its periodic wordplay collections.
These are reportedly some of the newer buzzwords in our nation's kitchens:

Flexetarian: a vegetarian who sometimes falls off the broccoli wagon.

Out-saucing: Use of canned, powdered or frozen sauces.

Trophy stove: High-end appliance.

Culinary bling-bling: Expensive ingredients, such as $30-a-pound exotic mushrooms.

Breastaurant: A restaurant, such as Hooters, that features scantily-clad food servers.

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            TODAY'S RECIPE
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Chef and instructor Eddie Lyons used a goat cheese produced in New
Mexico for this dish, and he explained that the local goat cheese is
much more subtle than the typical French-style goat cheese. He suggested
that if you use the more tart, assertive style of goat cheese, you might
want to substitute half the goat cheese with cream cheese in order to tone it down.

Goat Cheese Enchiladas with Tomatillo Sauce

For the sauce:
1 onion, peeled and quartered
4 cloves garlic, peeled
About 35 tomatillos, husks removed and quartered
4 poblano chiles, cored and seeded
6 cups (1.5 L) chicken stock
1 bunch cilantro (coriander leaves), chopped

For the enchiladas:
1 1/2 lbs (675 g) fresh (not aged) goat cheese
1/2 lb (225 g) shredded asadero or Monterey Jack cheese
Salt and freshly ground pepper to taste
16 corn tortillas, heated until soft in hot oil

Place the onion, garlic, tomatillos, and poblano chiles on a baking
sheet and roast in a 350F (180C) oven for 20 minutes. Transfer the
roasted vegetables to a large pot and add the chicken stock. Bring to a
boil, reduce the heat, and simmer for 15 minutes. Remove from the heat,
add the cilantro, and puree in batches in an electric blender. Set aside.

To make the enchiladas, combine the goat cheese, half the asadero
cheese, salt, and pepper in a bowl and stir to combine. Place 3 to 4
tablespoons (45-60 ml) of the filling on each tortilla and roll tightly.
Place about 1 cup (250 ml) of the tomatillo sauce in a large baking pan
and arrange the enchiladas seam-side down. Top with 2 to 3 cups (500-750
ml) of the tomatillo sauce (freeze the remainder) and the remaining
grated asadero cheese. Bake in a preheated 350F (180C) oven for 10 to 15 minutes.
Serves 6 to 8.
Received on Wed Oct 10 21:48:10 2007