Chicken Enchiladas
Mild, creamy, buttery and pairs so easily with many things. Our Goudas are young (typically 2-3 months of age).
Ingredients
3 tablespoons olive oil
1 lb boneless, skinless chicken thighs
1 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 red onion, chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
1 – 4 ounce can green chilies
1 – 14 ounce can crushed tomatoes
12 flour tortillas
2 – 10 oz cans enchilada sauce
4 oz Appel Farms Jalapeno Gouda, shredded
4 oz Appel Farms Garlic Gouda, shredded
Instructions
Preheat the oven to 350℉
Heat the olive oil in a large saute pan. Season the chicken with salt, pepper, cumin, and chili powder.
Cook the chicken over medium heat, approximately 10-12 minutes on each side or until no longer pink.
Remove the chicken from the pan and set aside.
Sauté the onion in the same pan until tender. Add the garlic and sauté for one minute. Add the flour and cook for one more minute. Add the green chilies and crushed tomatoes. Stir well to combine and cook on low until slightly thickened.
Shred or chop the chicken and mix the chicken into the tomato mixture. Heat through.
Remove the pan from the heat and stir in half of the Jalapeño Gouda and half of the Garlic Gouda.
Coat the bottom of a baking dish with 1/4 of the enchilada sauce. Using a pie plate or shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture into each tortilla. Roll the tortilla around the filling and place seam side down in the pan. Top with remaining enchilada sauce and the remaining cheese.
Bake for 15 minutes until the cheese melts.