Smoked Gouda EnchiladasSmoked Gouda Enchiladas

Smoked Goudan Enchiladas requires roughly 50 minutes from start to finish. One portion of this dish contains approximately 70g of protein, 57g of fat, and a total of 901 calories. This recipe serves 4. For $6.15 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. Head to the store and pick up hot sauce, onion, olive oil, and a few other things to make it today. It is an expensive recipe for fans of Mexican food. This recipe is liked by 1352 foodies and cooks. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is excellent. If you like this recipe, take a look at these similar recipes: Corn Chowder with Potatoes, Poblanos, and Smoked Gouda, Enchiladas Verdes (Green Enchiladas), and Authentic Chicken Enchiladas.

Ingredients

Cooking Instructions

1. 01

   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. 02

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

3. 03

   Add in the minced garlic and cook for one minute.

4. 04

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

5. 05

   Whisk in the broth.

6. 06

   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. 07

   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. 08

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