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©Molly Schraufnagel
©2011 Penterman Farm. All rights reserved. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.
200 W. Liberty Drive, Thorp, WI 54771  •  715-669-5230 (creamery/store)
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Marieke® Gouda Smoked Cumin Marieke® Gouda Green Chile Enchiladas

12 corn tortillas

1 tablespoon vegetable oil

1 onion, chopped

1 garlic clove, pressed

½ teaspoon southwestern seasoning

¾ cup corn, thawed if frozen

2 cups cooked chicken, cut into small pieces

2 - 10 ounce cans green enchilada sauce

2 cups Marieke® Gouda Smoked Cumin, shredded

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1. Preheat oven to 350 degrees.
    Wrap corn tortillas in aluminium
    foil and bake for 10 minutes.

2. While tortillas are baking,
    heat the oil in a large skillet
    over medium heat. Cook onions
    until golden brown. Add garlic
    and southwestern seasoning
    and cook until fragrant.
    Stir in corn and sauté another
    minute until bright yellow in color.
    Off heat add, chicken, 1 can enchilada sauce, and 1 cup
    Marieke® Gouda Smoked Cumin stir gently to combine.

3. Spray a 13 by 9 inch baking dish with cooking spray.
    Spread ½ cup enchilada sauce on the bottom of the baking
    dish. Working with one tortilla at a time, arrange 1/3 cup
    filling in center of each tortilla and place seam side down in
    baking dish. Repeat with remaining tortillas. Spray tops of
    tortillas with cooking spray.

4. Place remaining enchilada sauce in a microwave proof dish
    and microwave for 30 seconds, until slightly warmed.
    Whisk in cream cheese and sour cream, set aside.
    Bake enchiladas in oven for 10 minutes or until edges start
    to brown. Spoon cream cheese mixture over
    enchiladas and top with remaining cheese.
    Return to oven and bake another 10 minutes.


Serving size: 6

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2 ounces cream cheese, softened

¼ cup sour cream