Grilled Eggplant Enchiladas with Red Chile Sauce Recipe

• 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 sauteed 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 sauteed 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

1. Place all sauce ingredients in a blender and puree.
2. Mix cheeses together.
3. Pour 1/3 of red chile sauce on the bottom of an oven-safe dish.
4. Arrange 1/3 of the eggplant slices over sauce.
5. Cover with 1/3 of the sauteed onion, then 1/3 of the cheese mixture.
6. Continue the layers two more times, ending with a cheese layer on top.
7. Bake in an oven at 350 degrees F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.

new mexican, cheese, eggplants, onion, chile sauce, chile powder, tomatoes, garlic, cumin, coriander seed, oregano, chicken, honey, salt

Taken from www.chowhound.com/recipes/grilled-eggplant-enchiladas-with-red-chile-sauce-10162 (may not work)