Try this Smoked Gouda Enchiladas recipe, or contribute your own.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- sour cream
- hot sauce
- 1/2 cup all purpose flour
- 1 cup sharp cheddar cheese shredded
- 2 whole grilled chicken breasts shredded
- 1 small yellow onion diced small
- 2 fresh garlic cloves smashed, peeled and minced
- 1 tablespoon minced chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 1 can (4 ounces) diced green chiles (mild or hot)
- 4 cups low sodium chicken broth
- 2 cups smoked gouda cheese shredded
- 8 flour tortillas (i used whole wheat)
- Carbohydrate 19.6090559489693 g
- Cholesterol 171.372 mg
- Fat 48.4808323223229 g
- Fiber 1.03936630004635 g
- Protein 46.0146826156841 g
- Saturated Fat 28.9691477148682 g
- Serving Size 1 1 -6 (362g)
- Sodium 3228.9106088196 mg
- Sugar 18.5696896489229 g
- Trans Fat 2.50769527695303 g
- Calories 700 calories
Step-by-step
- 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.
Whisking the flour, spices, and chicken broth requires careful attention during the simmering phase to prevent scorching at the bottom of the pan. Achieving the right consistency means cooking the mixture over medium heat until it coats the back of a spoon cleanly. Managing this sauce properly dictates whether the final dish succeeds or fails.
- Bake this dish in a standard 9x13-inch glass or ceramic baking dish, ensuring the rolled tortillas fit snugly in a single layer without overlapping excessively.
- Substitute whole wheat flour tortillas with standard corn tortillas if necessary, but remember to warm them thoroughly to prevent cracking during the rolling process.
- Cover the tortillas in a damp paper towel and microwave for precisely one minute to maximize flexibility before filling.
- Shred the smoked gouda and cheddar cheeses using a box grater rather than purchasing pre-bagged varieties, which contain anti-caking agents that inhibit smooth melting at 400 degrees Fahrenheit.
Bake uncovered for fifteen minutes until the dairy bubbles actively around the edges. Allow the pan to rest briefly before serving to let the internal sauce set.
