Smoked Gouda Enchiladas

Lightly spray the bottom of a 9×13 baking dish and set aside. Preheat your oven to 400 F.

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, chili powder, diced green chiles and the tablespoon of diced chipotle peppers, stir.

Whisk in the broth and add 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 if needed. Remove from heat and set aside.

In a large bowl add the shredded chicken, half of the enchilada sauce that you just prepared, 1 cup of the shredded smoked Gouda and 1/2 cup of the shredded cheddar.

Measure and spread 1/4 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. Then remove them from the microwave and place them on your work surface.

Spoon a little of the chicken mixture down the center of each tortilla, tuck in the ends and roll them up, placing them seam 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 F oven for 15 minutes or until the cheese is melted and bubbly.

If desired serve with hot sauce, sour cream or greek yogurt and sliced avocado.