Try this Goat cheese enchiladas with corn and red mole recipe, or contribute your own.
Suggest a better descriptionCover the raisins with warm water and set aside. Brown the pine nuts in a medium dry skillet, then remove. Add the 2 Tbs oil to the same skillet and cook the onion with the garlic over medium heat to soften, about three minutes, then add teh corn and cook for one minute more. Drain the raisins and put in a bowl with the pine nuts, onion/corn mixture, 1 cup of the Jack cheese, the goat cheese and the cilantro. Mix everything well together and taste for salt and pepper.
Layer the ingredients like a casserole or fry the tortillas briefly in olive oil, drain them and fill them with the above mixture. Roll them and place them seam side down in a baking dish. (To this point, you can make them well in advance and refrigerate, covered.) When ready to bake, preheat the oven to 375 F (about 190 c). Pour mole sauce over the enchiladas, sprinkle with the rest of the Jack cheese and bake until heated through, about 20 minutes. Serve with the rème fraîche spooned over the top.
You can also use the filling between two tortillas as a quesadilla.
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Serving Size: 1 Serving (2760g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6764 | ||
Calories from Fat: 2459 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 273.3g | 364 % | |
Saturated Fat 82.5g | 412 % | |
Monounsaturated Fat 118.9g | ||
Polyunsanturated Fat 53.7g | ||
Cholesterol 224mg | 69 % | |
Sodium 2288.7mg | 79 % | |
Potassium 5194.8mg | 137 % | |
Total Carbohydrate 965.8g | 284 % | |
Dietary Fiber 131.9g | 527 % | |
Sugars, other 834g | ||
Protein 175.4g | 251 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6764
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