The problem is that I can’t stop buying smoked Gouda cheese.
That’s the problem.
The older I get, the less sweets I enjoy and the more savory…and cheese is my new thing. I’ve always liked cheese, but now, I’m pretty obsessed with it.
I’ve made Sausage & Smoked Gouda Cups and Smoked Gouda & Bacon Pasta Salad recently, so today, I’m sharing a new entree recipe with my beloved smoked Gouda…chicken enchiladas. These kinds of meals are my absolute favorite! You whip up the enchiladas, serve it with a salad and dinner is DONE. Plus, enchiladas are easy to make in advance and perfect to take to someone’s house (they travel so well!). Bonus, these babies ARE REALLY GOOD and SIMPLE too!
This recipe serves four.
1 pound of cooked and shredded chicken (click HERE to see my easy way of doing this!)
1 (4 oz) can of chopped green chiles
1 (10 oz) can of Rotel tomatoes (do not drain)
1 (10 oz) box of frozen spinach, defrosted and all excess water squeezed out
2 teaspoons ground cumin
1 cup of grated cheddar cheese, divided
1 cup of grated smoked Gouda cheese, divided
1 (10 oz) can of enchilada sauce, divided (I used mild)
salt and pepper
8 flour tortillas
Preheat oven to 350 degrees.
Grease an 8×8 baking dish with Pam. Set aside.
In a large mixing bowl, combine your cooked and shredded chicken with the chopped green chiles, Rotel, spinach, cumin, ½ cup of the shredded cheddar, ½ cup of shredded smoked Gouda half of the enchilada sauce and a big pinch of both salt and pepper using a wooden spoon or rubber spatula.
Take each tortilla and spread your chicken mixture across the center. Wrap the enchilada and place seem side down in your baking dish. Repeat.
Once all of your enchiladas are tucked inside your baking dish, drizzle the rest of your enchilada sauce down over the top followed by the remaining ½ cup of shredded cheddar and ½ cup of smoked Gouda.
Pop your enchiladas in the oven and bake about 25 to 30 minutes or until the edges are slightly browned and bubbly.
Remove and serve immediately.
Simple as that!