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

 

Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

 

Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
Directions:
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

Tomatillo, Cilantro, Mexican Crema Chicken Thighs

tomatillo braised chicken thighs (57) WM

Happy Cinco de Mayo!! I love Mexican food, and will eat it any day of the year but I have to eat it on the 5th of May!  This dish is quite simply, how do I put it, amazing.   It combines tomatillos, cilantro, jalapenos and Mexican crema.  I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.

Ingredients:

6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

tomatillo braised chicken thighs (7) WM

Directions:

1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven.  Broil until blistered, checking occasionally so they do not burn.

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet.  Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce.  Place a lid over the skillet and cook on low until the chicken is cooked through.  Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes.  Serve with your favorite salad.  Enjoy!

tomatillo braised chicken thighs (1) WM