Smoked Gouda Enchiladas
Try this Smoked Gouda Enchiladas recipe, or contribute your own.
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.
A Busy Mom's Delicious Escape: Smoked Gouda Enchiladas
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the constant juggling act of keeping everyone fed and happy, finding time for myself, let alone creating elaborate meals, often feels impossible. But even amidst the chaos, there's always room for a little culinary comfort. And for me, that comfort often comes in the form of a hearty, cheesy, and undeniably delicious dish: Smoked Gouda Enchiladas.
This isn't just any enchilada recipe; it's a testament to the power of simple, high-quality ingredients transforming into something truly special. The smoky depth of the Gouda cheese, perfectly complemented by the richness of the chicken and the subtle heat of the chipotle peppers, creates a symphony of flavors that consistently satisfies my family (and myself!). The best part? It's surprisingly easy to make, even on a weeknight when time is of the essence. I often prep the chicken and sauce on the weekend, storing them separately in the refrigerator, making weeknight assembly a breeze.
The secret to truly amazing enchiladas lies in the details. I've learned that using high-quality smoked Gouda makes all the difference, adding a nuanced smokiness that elevates the entire dish. And don’t be afraid to experiment with the level of spice. You can adjust the amount of chipotle peppers according to your family's preference, ranging from a mild kick to something a bit more intense. One of my kids loves extra hot sauce on the side, whilst the other prefers the milder flavors, we all love the versatility of this dish.
Beyond its ease and deliciousness, this recipe holds a special place in my heart because it represents more than just a meal. It's a small act of self-care amidst the craziness. The aroma of simmering sauce and baking cheese filling my kitchen is a calming presence, a reminder to slow down and savor the simple pleasures of life. Even if it’s just for 15 minutes while the enchiladas bake, this time in the kitchen is where I recharge and reconnect, before being needed again.
And the leftovers? Oh, the leftovers! They are equally satisfying the following day, perhaps even more so. The flavors have melded beautifully, creating an even richer and more intense taste experience. So, if you're a busy mom, a stressed professional, or simply someone who appreciates delicious, comforting food, give these Smoked Gouda Enchiladas a try. They're a guaranteed crowd-pleaser and a delightful way to nourish your body and soul, all in one go.
Ingredients You'll Need: (This is just a reminder, the full list is given before)
- 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)
Enjoy!
