Type: Entree
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 30 min.
Servings: 4
For weeknights, this quick and simple enchilada recipe has dinner on the table in 30 minutes.
Directions
Preheat the oven to 375°F.
Mix together shredded chicken, 3/4 cup shredded Beemster Hatch Pepper Gouda and a few Tbsp of enchilada sauce.
Lightly brush tortillas with enchilada sauce. Roll filling into tortillas. Place in casserole dish, seam-side down.
Top enchiladas with sauce and remaining 1/4 cup Beemster.
Bake until heated through and Beemster is melted.
Garnish with fresh cilantro, radishes, avocado, lime and toasted pepitas.
Ingredients
1 rotisserie chicken, pulled apart/shredded
10 oz green enchilada sauce (homemade or favorite brand)
1 cup shredded Beemster Hatch Pepper Gouda, separated 3/4 cup and 1/4 cup
8 flour tortillas
For garnish: cilantro, lime, avocado, radishes, toasted peptias
