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Well, howdy friends! Lauren here from your favorite thoughtful entertaining website & today we are sharing the perfect meal to kick off the week! They are easy to make, can feed an army and are great for leftovers. Pour yourself a glass of Kendall-Jackson Sauvignon Blanc and get ready for the most delicious meal Monday has ever given you. Trust me, you’ll want to make this a weekly tradition.
How to Get Crispy Enchiladas Everytime
Okay, but before we get started, we have to go over something. If you have ever made enchiladas before, you know that there is nothing worse than a soggy tortilla. All that beautiful hard work & you go in for your first bite and the tortilla breaks – it’s heartbreaking!
Oh, but have no fear my friends, because this is an easily avoidable fate. All you have to do is quickly fry your corn tortillas until they get a bit of color. Don’t char them or make them two crispy, just a few seconds on either side until spots start to brown. Do that & you’ll never make a soggy enchilada ever again!
Why Goat Cheese Makes These Enchiladas Extra Creamy
If you have cooked with goat cheese before, you already know it has this magical way of turning simple ingredients into something that feels downright luxurious. It melts gently into the warm veggies, giving the filling a silky texture that feels comforting without being heavy. The little bit of tang cuts through the richness of the black beans and roasted zucchini in the best possible way, so every bite tastes bright and balanced.
Another perk, and one of my favorites, is that goat cheese bakes beautifully. It softens and mingles with the filling instead of turning greasy or melting into a puddle. The result is a creamy center that holds together just enough to make each enchilada feel hearty, cozy, and perfect for pairing with a crisp glass of Sauvignon Blanc.
Goat Cheese Enchiladas
Recipe Type:
Entree
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Servings:
6
Ingredients
- 5 cups of zucchini
- 3 tsp. extra virgin olive oil
- 2 tsp. of lemon pepper
- 5 chopped green onions
- 1 15 oz. can black beans (rinsed and drained)
- 5 oz. soft crumbled goat cheese
- 10-12 handfuls of corn tortillas
- 12 oz. red enchilada sauce
- 1 bunch of chopped cilantro
- 2 diced avocados
- Squeeze of lime
Instructions
- Pour yourself a glass of Kendall-Jackson Sauvignon Blanc & preheat oven to 425 degrees. In a medium sized mixing bowl, combine the zucchini, olive oil, and lemon pepper & toss until coated completely. Place the zucchini on a rimmed baking tray and roast for about 30 minutes (or until the edges are brown). Remove to cool & turn the oven down to 375.
- In a large mixing bowl, combine the onion, black been, cooled zucchini, and 4 oz. of the goat cheese & gently toss together to combine.In a rectangular pyrex (or other over safe rectangle dish), pour the enchilada sauce to cover the bottom of the dish (about ½ a cup).
- Going one tortilla at a time, fill it with a about ¼ cup of the filling and roll it up like a burrito (just don't tuck the end) & lay it in the dish (fold side down). Continue rolling the tortillas & snuggling them in tight next to each other. Brush the tops of the tortillas with the leftover olive oil with your fingers & pour the remaining sauce over the top and sprinkle reserved goat cheese on top.
- Bake until the tops are slightly crispy (about 20-25 minutes). Allow them to cool for a few minutes & top with lots of chopped cilantro, diced avocado, and a healthy squeeze of lime.
- Pour a round of Sauvignon Blanc & dive right in!
Delicious Sides That Round Out the Meal
No pan of enchiladas is complete without a few tasty sides to balance the flavors and textures. Bright, fresh salads, crispy fried bites, or lightly sweet treats can all make the meal feel extra special. Here are some of our favorite options to serve alongside your Goat Cheese Enchiladas:
- Heirloom Tomato and Mozzarella Salad – Juicy, fresh, and simple, this salad adds color and brightness to your plate.
- Fried Green Tomatoes with Fromage Blanc – Warm, crispy, and tangy, a Southern-inspired side that adds texture and flavor.
- Grilled Peach & Prosciutto Salad – Sweet, salty, and a little smoky, this salad brings a gourmet touch without extra fuss.
- Appetizer: The Best Fried Plantains Recipe – Golden, caramelized bites that pair beautifully with a chilled Sauvignon Blanc.
How to Pair Enchiladas with Wine
There’s something about the bright, zesty character of the Kendall-Jackson Vintner's Reserve Sauvignon Blanc that just sings with these Goat Cheese Enchiladas. The wine’s citrus notes and crisp acidity cut through the creamy goat cheese while highlighting the roasted zucchini and fresh black beans. Every bite feels lively and balanced, and a glass of Sauvignon Blanc keeps the flavors feeling fresh rather than heavy.
What’s even better is that this pairing isn’t limited to just one bottle. Kendall-Jackson’s portfolio of Sauvignon Blancs—from the approachable Vintner’s Reserve to the richer Kelsey Hills Vineyard—offers something for every palate and occasion. You can go light and playful for a casual weeknight or bring out the heavy hitters when you want the wine to make a statement alongside your meal. And if you’re looking to explore other white wines in the collection, their Chardonnay and Pinot Gris also play beautifully with creamy, tangy cheeses and roasted veggies, giving you even more options to mix and match for a crowd-pleasing dinner.
For more food and wine pairing ideas, visit the Entertaining section of our website.
FAQs
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance, cover them tightly, and refrigerate. When ready to serve, just bake until warmed through and the cheese is melted.
Can I swap the goat cheese for another cheese?
Sure! Feta or ricotta can work, though the flavor and creaminess will change slightly. Goat cheese gives that signature tang and smooth texture that pairs beautifully with Sauvignon Blanc.
Can I use flour tortillas instead of corn?
You can, but corn tortillas give a firmer structure and a slightly earthy flavor that balances the filling. If you go with flour, lightly toast them first to avoid sogginess.
Can this dish be made vegan or dairy-free?
Yes! Swap the goat cheese for a plant-based cheese alternative and use olive oil instead of any butter. The enchiladas will still be flavorful, and the roasted veggies shine through.
Which Kendall-Jackson wines pair best with this dish?
Sauvignon Blanc is a natural choice, but the Chardonnay or Pinot Gris in the portfolio also complement the creamy cheese and roasted vegetables nicely.
