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4.1 from 10 votes

Smoked Gouda Enchiladas

These beauties are stuffed with shredded grilled chicken tossed in a spicy chipotle sauce, baby kale is mixed in for some color, crunch and flavor. The final topping.......wait for it.....smoked gouda cheese!
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas
Servings: 6 Servings
Calories: 461kcal
Author: halfbakedharvest


  • 2 whole grilled chicken breasts shredded
  • 2 tablespoons olive oil
  • 1 small yellow onion diced small
  • 2 cloves Fresh garlic smashed, peeled and minced
  • 1 tablespoon minced chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • 1 ounces can diced green chiles 4, mild or hot
  • 1/2 cup all purpose flour
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 4 cups low sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups smoked gouda cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 8 flour tortillas I used whole wheat
  • Sour Cream
  • Hot Sauce


  • Lightly spray the bottom of a 9x13 baking dish and set aside and preheat your oven to 400 degrees.
  • In a large skillet over medium heat add the two tablespoons of olive oil.
  • Add diced onion and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes.
  • Add in the minced garlic and cook for one minute.
  • Add in the flour, cumin and the tablespoon of diced chipotle peppers and green chilies, stir.
  • Whisk in the broth. Add in the tablespoon of adobo sauce and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings. Remove from heat.
  • In a large bowl add the shredded chicken, half of the enchilada sauce and 1 cup of the shredded smoked gouda and 1/2 cup of the shredded cheddar.
  • Measure and spread 1/4 of a cup of the remaining sauce in the bottom of the prepared pan.
  • Wrap the tortillas in a damp paper towel and microwave for one minute.
  • Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing it seem side down into the baking dish.
  • Pour and spread the remainder of the sauce over top of the enchiladas and top with the remainder of both cheeses.
  • Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until the cheese has melted and bubbly.
  • If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.


Calories: 461kcal | Carbohydrates: 35g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 1052mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 5.9mg | Calcium: 666mg | Iron: 3mg