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

 

Charred Stuffed Poblano Peppers

roasted poblano peppers (1) WM

Ingredients:

1 can vegetable broth

3/4 cups water

1 1/2 cups rice

3 ears of corn, or canned or frozen

4 poblano peppers

1 lime

1/2 bag spinach

1/2 bunch cilantro

1 small pepper

1 bunch green onions

olive oil

1 yellow or red onion, chopped finely

3-4 cloves garlic, minced/crushed

1 jalapeno, seeded and chopped finely

1 can fire roasted diced tomatoes, drained

bell pepper (any color), diced

1/2  teaspoon ground cumin

1/2 teaspoon dried oregano

garlic powder

onion powder

salt

pepper

queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
Directions:
1.  If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain).  Boil for 15 minutes turn on low and cook for an additional 15 minutes.  Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes.  Let cool.
roasted poblano peppers (6) WM
3. Boil the rice either on the stove or a rice cooker.  Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes).  Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for).  Squeeze one lime into the rice water.  Cook.
4.  While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob.  Place into a bowl.  Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings.  Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute.  Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet.  Scoop the rice mixture on each pepper, then scoop the onion and corn mixture.  Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
roasted poblano peppers (10) WM