A few months ago a Tokyo based wine lover described a meal he was served of blue cheese enchiladas with a light Jalapeno sauce. Been rolling my mind around that ever since, and finally got into the kitchen yesterday to attempt something. What I decided beforehand was that the sauce needed to be spicy, tangy and very green with cilantro. I'd meant to buy sour cream to provide some of that tang and round the corners on the hot green chiles I was going to use, but I forgot and I'm glad now that I did. I got the tang from another source, and my dish was lower in fat than it would have been with sour cream.
In fact, the sauce was so good we could have eaten it as a soup: fantastic flavors. I sauteed half an onion finely diced in about a tablespoon of butter, then added a heaping tablespoon of flour. I stirred that in and added two cups of 2% milk, then a cup of chopped cilantro, four roasted and chopped New Mexico green chiles (thank you again, Larry!!!), about half a tsp of cumin, and maybe 2/3 c of Herdez brand tomatillo/green chile salsa. A bit of salt completed it.
I dipped/rolled the enchiladas in the conventional fashion of first oil to soften, then the sauce, and filled them with a 4:1 ratio of pepper jack to Maytag Blue and a little diced white onion.
The result was delicious, but it was really the sauce that was so good. The blue cheese broiught something novel to the party, but I can't say I think it was better because of the blue, and I don't think the Maytag was the right blue nor the pepper jack the right base. A tangy cheddar would have been better, and a smoother sharper roquefort (this Maytag was really young, almost powdery) or even a Shropshire blue would have been better cheese fillings.
I served it with a heavily celeried spanish rice, and diced tomatoes with daikon radish sprouts. Our wine was a 99 Clos du Marquis from Bordeaux, which was a delicious pairing.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov