Marieke® Gouda Green Chile Enchiladas

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 6):


  • 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

  • 2 ounces cream cheese, softened

  • ¼ cup sour cream



  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 onion until golden brown. Add garli and southwestern seasonin and cook until fragrant Stir in corn and sauté anothe 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 bakin 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 over for 10 minutes or until edges start brown. Spoon cream cheese mixture over enchiladas and top with remaining cheese. Return to oven and bake another 10 minutes. Enjoy!


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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.