Smoked Gouda Enchiladas with Fire Roasted Tomatillo Cranberry Sauce

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (16) WM

I pretty much love smoked cheese and try to eat it whenever possible.  I had the brilliant idea to make enchiladas with smoked Gouda and roasted tomatillo sauce, I added cranberries to make it even more interesting!  My husband was not really a fan, but I loved the enchiladas.  The only thing that I would change is not putting cranberries on top as they were too tart.

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (1) WM

serves 8-10

time: about 1 hour

Roasted Tomatillo Enchiladas Sauce Ingredients

1 1/2 pounds fresh tomatillos, husked and cubed

4 cloves of garlic

2 jalapenos

1 shallot, skin removed

1 lime, juiced

1/4 – 1/2 cup fresh whole cranberries

chicken broth

pinch of salt

 

Enchiladas Ingredients

8-10 white flour tortillas (or corn, whichever you prefer)

2 chicken breasts

salt

pepper

cayenne pepper

shredded smoked Gouda cheese

green onions, chopped

 

Roasted Tomatillo Enchiladas Sauce Directions

  1.  Turn your oven’s broiler on.
  2. Place the sliced tomatillos, jalapenos and shallot on a tinfoil lined cookie sheet.
  3. Broil for about 5 minutes on each side – you want the produce to be charred but not burned.
  4. Place the broiled produce, lime juice, the whole cranberries, about 1/2 cub chicken broth, and pinch of salt into a Cuisinart.  Mix until completely blended.  Set aside.  Add a little more broth until it’s fairly runny.  Add more salt and lime if needed.

Enchiladas Ingredients

  1. Place the chicken breasts into a pot of water – add salt, pepper and cayenne pepper.  Bring the pot of water / chicken to a boil.  Let boil for about 10 minutes, then turn to medium heat and continue to cook for about 20-30 minutes, until the chicken is completely cooked.
  2. Shred up the smoked Gouda cheese.  Chop the green onions.  Set aside.
  3. Once the chicken has cooked and cooled shred with your clean hands.  Mix in a bit of the roasted tomatillo sauce so that the chicken is moist.
  4. Pre-heat your oven to 350 degrees F.
  5. Wrap your tortillas in a paper towel and heat in the microwave for about 30 seconds – you just want the tortillas to be soft to they don’t tear when rolling.
  6. Pour a little bit of the roasted tomatillo sauce onto the bottom of your baking dish.
  7. Dip both sides of the tortilla in the roasted tomatillo sauce that is on the bottom of the baking dish.  Add a handful of the shredded chicken, smoked Gouda cheese, and chopped green onions.  Roll and place on one side of the baking dish with the two sides of the tortilla down.  Continue this process until all of the meat has been stuffed into the tortillas.
  8. Pour the roasted tomatillo sauce over the rolled enchiladas.  Sprinkle the remaining shredded smoked Gouda cheese on top.
  9. Bake for about 20-30 minutes until the roasted tomatillo sauce is boiling and the smoked Gouda cheese has melted.
  10. Serve immediately and enjoy!

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (13) WM

 

Smoked Gouda Enchiladas wFire Roasted Tomatillo Cranberry Sauce (11) WM

 

Smoked Paprika Chicken Tacos with Spicy Goat Cheese

Smoked Paprika Chicken Tacos  (22) WM

I love tacos.  I love smoke paprika and I really, really love goat cheese!  This recipe combines all of these wonderful ingredients into an amazing taco (another one of my favorites – I could eat tacos all of the time!).

Serves 4

Time: 1 hour + a little extra

Chicken Ingredients:

2 pounds boneless, skinless chicken thighs
1.5  teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1-2 teaspoons chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
1 sweet onion, sliced thickly into 8 slices
Spicy Goat Cheese Queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
2garlic cloves, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Taco Additions
corn tortillas for serving
chopped tomatoes
sliced avocado
cilantro, de-stemed

Directions:

1. Preheat your oven to 400 degrees F and spray a baking dish with nonstick spray.

2. Combine the smoked paprika, salt, pepper, cumin, chili powder and garlic powder in a small bowl.

3. Place the sliced onion all over the bottom of the baking dish, rub the chicken with the spices and then place the chicken on top of the onions.  Set the lime wedges in between the chicken. Cover with foil and bake for 35 minutes. Remove chicken and let cool slightly, then shred.

4.  For the spicy goat cheese queso, melt the butter in a small saucepan over medium heat and add the diced jalapeño and garlic.  Simmer, without burning, for about 1 – 2 minutes.  Once the butter mixture is slightly boiling whisk in flour to create a roux.   Turn to low and let simmer for another 1-2 minutes until the roux is golden brown and bubbly.  Then, pour the milk in whisking until smooth and combined (keeping heat on low).   Once the roux has slightly thickened add the goat cheese and stir until the cheese melts and is creamy. Taste and season with salt and pepper to your liking.

5. Slice the tomatoes and avocado and tear off the cilantro leaves from the steam.

6. Once the chicken has cooked shred into bite sized pieces.  Heat up the tacos until soft, scoop out some chicken onto each taco and add the vegetables and place a dollop of the goat cheese queso on top.

 

Smoked Paprika Chicken Tacos  (12) WM

Smoked Paprika Chicken Tacos  (5) WM

Honey Mustard Chicken, with whole mustard seeds

Honey Mustard chicken (9) WM

 

Honey & mustard just go together.  Use it as a marinade to chicken and you have a winner.  As with all marinades make sure you let the chicken sit in the marinade for a bit before you cook the chicken.

 

Serves: 4

Time: 2 hours (including 45 – 60 minutes of marinading)

 

Ingredients:

boneless / skinless chicken breasts or thighs (enough for each person, I did about 6)

1/2 cup stoneground mustard

2-3 tablespoons whole mustard seeds

1/2 cup honey

1 lemon, juiced

2-3 garlic cloves, minced

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

 

Directions:

1) Whisk all of the ingredients in a bowl; add the chicken breasts/thighs and let marinade for about 45 – 60 minutes at room temperature.

2) Fire up your grill, the coals will be ready when they aren’t flaming or red and have turned to a nice gray color.

3) Cook the chicken evenly on both sides until cooked through.

4) Serve with your favorite beer and side.

 

 

Honey Mustard chicken (6) WM

Honey Mustard chicken (8) WM