This week we have another delicious gouda recipe for you to try out. This time we have a delicious recipe for smoked gouda cheese enchiladas.
Prep: 35 min Cook: 15 min
Ingredients: (4 – 6 servings)
– 2 whole grilled chicken breasts, shredded
– 2 cups smoked gouda cheese, shredded
– 2 tablespoons olive oil
– 1 cup sharp cheddar cheese, shredded
– 2 fresh garlic cloves, smashed, peeled and minced
– 1 tablespoon minced chipotle pepper in adobo
– 1 small yellow onion, diced small
– 1/2 cup all purpose flour
– 2 teaspoons chili powder
– 1 tablespoon adobo sauce
– 1 can (4 ounces) diced green chiles (mild or hot)
– 4 cups low sodium chicken broth
– 1 teaspoon kosher salt
– 1 teaspoon cumin
– 1/2 teaspoon black pepper
– 8 flour tortillas
– Sour cream
– Hot sauce
Directions:
1. Lightly spray the bottom of a baking dish and preheat your oven to 400 degrees, and set dish aside for later
2. Add 2 tablespoons of olive oil into a skillet over medium heat
3. Add diced onion and cook, stir occasionally, until the onions are translucent
4. Add minced garlic and cook for one minute
5. Add flour, cumin and tablespoon of diced chipotle peppers, then stir
6. Add tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with 3/4 kosher salt and 1/4 teaspoon black pepper. Remove from heat
7. In a large bowl add the shredded chicken, half of the enchilada sauce and 1 cup of the shredded smoked gouda and 1/2 cup of shredded cheddar.
8. Measure and spread 1/4 of a cup of the remaining sauce in the bottom of the prepared dish
9. Wrap tortillas in a damp paper towel and microwave for one minute
10. Spoon a little of the chicken mixture down the center of each tortilla, tuck, and roll, placing it seem side down into the baking dish
11. Pour and spread the remainder of the sauce over the enchiladas and top with the remainder of both cheeses
12. Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until cheese has melted
13. If desired serve with hot sauce or sour cream