Go Back
Print
Goat Cheese Enchiladas with Corn and Red Mole
slightly adapted from Vegetarian Cooking for Everyone by Deborah Madison
Ingredients
For the enchiladas:
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts
  • 2 Tbs olive oil
  • 3 cloves garlic minced
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 1/2 cups grated Jack or Muenster cheese I used Fontina
  • 2 cups soft goat cheese
  • 1/3 cup chopped fresh cilantro
  • salt and pepper
  • 12 corn tortillas
For the red mole:
  • 1 1/2 tsp coriander seeds
  • 1 1/4 teaspoons each of anise seeds cumin and dried oregano (I omitted the anise seeds because I didn't have any)
  • 2 /12 Tbs olive oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1/3 cup ground sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 small red chili seeded and minced
  • 1 oz 70% bittersweet chocolate coarsely chopped or Mexican chocolate
  • 1/2 teaspoon cinnamon omit if you use Mexican chocolate
  • Salt
  • 1-1/2 cups water
  • 1 tsp white wine vinegar
Instructions
  1. Corn_Cheese_Filling
For the enchiladas:
  1. Cover the raisins with warm water and set aside. Brown the pine nuts in a dry skillet and set aside. Add the 2 tablespoons of oil to the same skillet and saute the onion and garlic over medium heat to soften, then add the corn and cook for a couple of minutes more depending on whether the corn is fresh or frozen. Drain the raisins and put in a bowl with the pine nuts, onion and corn mixture, 1 cup of Fontina, the goat cheese and the cilantro. Mix everything thoroughly and add salt and pepper to taste.
  2. Fry the tortillas briefly in olive oil, drain them on a paper towel, and fill them with the cheese mixture. Roll them and place them seam-side down in a baking dish. Make the mole. At this point, you can refrigerate the enchiladas.
For the red mole:
  1. Toast the seeds and oregano in a dry skillet, then remove to a plate as soon as they smell fragrant. Grind in a mortar. Heat the oil in a saucepan and add the onion. Cook, stirring frequently for about for minutes, or until onion is brown on the edges, then add garlic and ground spices and cook for one minute more. Remove from heat, let the pan cool for a minute, then stir the ground chili into the onions along with the water. Return to the stove and bring to a boil, stirring slowly but constantly so that the chili doesn't burn. It will thicken as it cooks, so add a little water if it gets too thick. Add the chocolate and stir until it has melted. Simmer for ten minutes, then stir in the vinegar to bring all the flavors together. Taste and add salt, if necessary.
  2. When you are ready to bake the enchiladas, preheat the oven to 190C (375F). Pour the mole sauce over the enchiladas, sprinkle with the rest of the Fontina and bake until heated through, about 20 minutes.