Recipe

Grilled Eggplant Enchiladas With Red Chile Sauce Recipe

	Greekgirrrl / All my dishes 1 year, 8 months ago Just a twist on your everyday enchiladas. Prep:20m Cook:20m Servings:6	Greekgirrrl
	enchiladas delicious

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Ingredients

1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled

1 cup grated cheddar or Monterey Jack cheese

2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled

1 large onion, diced and sautéed until golden

For the *Red Chile* Sauce:

1/2 cup Chimayo chile powder

8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)

3 cloves garlic, chopped and sautéed until lightly browned

1/2 teaspoon cumin seed, toasted and ground

1/2 teaspoon coriander seed, toasted and ground

1 teaspoon toasted Mexican oregano (optional)

1 1/2 to 2 cups chicken or vegetable stock

1 tablespoon honey (optional)

Salt and pepper to taste

Directions

Place all sauce ingredients in a blender and puree.

Mix cheeses together.

Pour 1/3 of red chile sauce on the bottom of an oven-safe dish. Arrange 1/3 of the eggplant slices over sauce. Cover with 1/3 of the sautéed onion, then 1/3 of cheese mixture. Continue the layers two more times, ending with a cheese layer on top.

Bake in an oven at 350°F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.

VARIATION:

Rather than layering this dish, you can make individual, rolled enchiladas. Place 3 tbsp of cheese mixture in middle of eggplant, place all rolled eggplant in dish, cover with red chile sauce and bake.

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