from Deborah Madison's book you can also make it up well in advance so that it makes the perfect dish when friends are coming to dinner

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1/4 c. golden raisins
1/4 c. pine nuts or slivered almonds
2 T. corn or olive oil
2 minced garlic cloves
1-1/2 c. corn kernels
1-1/2 c. grated Mont St. Francis
2 c. Capriole fresh goat cheese or Capriole Caliente torta
1/3 c.  chopped fresh cilantro
 salt and pepper
1 c. vegetable oil for frying
12 corn tortillas
 Red Chile Mole (recipe below or use a preparation)
1/2 c. sour cream or fresh goat cheese thinned with buttermilk

Cover raisins with warm water and set aside. Brown pine nuts in a medium dry skillet, then remove. Add the 2 T. oil to the same skillet and cook the onion with the garlic over medium heat to soften, about 3 minutes, then add corn and cook for 1 minute more. Drain raisins and put in a bowl with pine nuts, onion/corn mixture, 1 c. Mont St. Francis, fresh goat cheese and cilantro. Mix everything well together and taste for salt and pepper.

Fry the tortillas briefly in olive oil, drain and fill them with the above mixture. Roll them and place them seam side down in a baking dish. Make the mole. (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 Mont St. Francis and bake until heated through, about 20 minutes. Serve with sour cream or fresh goat cheese thinned to sour creamed consistency (with buttermilk) and spooned over the top.

RED CHILE MOLE SAUCE
1 1/2 tsp. coriander seeds
1 1/4 tsp. each anise seeds, cumin and dried Mexican oregano

2 /12 Tbsp. vegetable oil
1 small onion, finely diced
1 clove minced garlic clove
1/3 cup ground mild red chile
1 oz. Mexican chocolate, coarsely chopped
salt
1 tsp. sherry vinegar

Toast seeds and oregano in a dry skillet; then remove to a plate as soon as they smell fragrant and grind by hand with a mortar and pestle.  Heat oil in a saucepan and add the onion. Cook, stirring frequently for about 4 minutes, or until onion is brown on the edge.  Add garlic and ground spices and cook for one minute more. Remove from heat, let pan cool for a minute, then stir the ground chile into the onions along with 1-1/2 cups water. Return to the stove and bring to a boil, stirring slowly but constantly so that the chile doesn't burn. It will thicken as it cooks, so plan to add another 1/4 cup water to thin it out a little. Add the chocolate and stir until it's melted. Simmer for ten minutes, then stir in the vinegar to bring all the flavors together. Taste for salt.