Smoked Gouda Enchiladas

Smoked Goudan Enchiladas takes about 50 minutes from beginning to end. This main course has 995 calories, 68g of protein, and 56g of fat per serving. This recipe serves 4 and costs $5.05 per serving. Head to the store and pick up adobo sauce, hot sauce, flour tortillas, and a few other things to make it today. 1352 people found this recipe to be tasty and satisfying. This recipe is typical of Mexican cuisine. It is brought to you by Half Baked Harvest. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, you might also like recipes such as Smoked Gouda Macaroni and Cheese, Cauliflower Soup with Smoked Gouda, and smoked gouda cheese straws.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly spray the bottom of a 9x13 baking dish and set aside and preheat your oven to 400 degrees.In a large skillet over medium heat add the two tablespoons of olive oil.Add diced onion and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.Add in the minced garlic and cook for one minute.Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.Whisk in the broth. Add in the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings. Remove from heat.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 the shredded cheddar. Measure and spread 1/4 of a cup of the remaining sauce in the bottom of the prepared pan.Wrap the tortillas in a damp paper towel and microwave for one minute.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.Pour and spread the remainder of the sauce over top of the enchiladas and top with the remainder of both cheeses.Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until the cheese has melted and bubbly.If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.

 

Step by step:

1. Lightly spray the bottom of a 9x13 baking dish and set aside and preheat your oven to 400 degrees.In a large skillet over medium heat add the two tablespoons of olive oil.

2. Add diced onion and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.

3. Add in the minced garlic and cook for one minute.

4. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir.

5. Whisk in the broth.

6. Add in the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

7. Remove from heat.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 the shredded cheddar. Measure and spread 1/4 of a cup of the remaining sauce in the bottom of the prepared pan.Wrap the tortillas in a damp paper towel and microwave for one minute.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.

8. Pour and spread the remainder of the sauce over top of the enchiladas and top with the remainder of both cheeses.

9. Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until the cheese has melted and bubbly.If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.

Nutrition Information:

covered percent of daily need