Smoked Gouda Carnitas Enchilada Bake
Smoked Gouda Carnitas Enchilada Bake
Ingredients
For the Smoked Gouda Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can diced tomatoes with green chiles, 10 ounces, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup smoked Gouda cheese, shredded
For the Enchilada Bake
- 3 cups leftover carnitas, shredded
- 12 corn tortillas, 6-inch
- 1 1/2 cups smoked Gouda cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 1/2 cup sour cream or Mexican crema
- 1 avocado, sliced
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Smoked Gouda Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 3
Gradually whisk in the chicken broth until smooth. Stir in the diced tomatoes with green chiles (undrained), smoked paprika, ground cumin, garlic powder, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 8 min
- 4
Remove the saucepan from the heat. Stir in 1 cup of shredded smoked Gouda cheese until completely melted and smooth. Set aside.
⏱️ 2 min
- 5
Warm the corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them in a dry skillet for 10-15 seconds per side. This makes them more pliable and prevents tearing.
⏱️ 3 min
- 6
Assemble the enchilada bake: Spread about 1/2 cup of the Smoked Gouda sauce evenly over the bottom of the prepared baking dish. Arrange 4 warm corn tortillas over the sauce, overlapping slightly if necessary.
⏱️ 3 min
- 7
Layer half of the shredded carnitas over the tortillas. Sprinkle with half of the diced red onion, 1/2 cup of the remaining shredded smoked Gouda, and 1/2 cup of the Monterey Jack cheese. Drizzle with about 1/2 cup of the Smoked Gouda sauce.
⏱️ 4 min
- 8
Repeat the layering: Place another 4 tortillas over the first layer of filling. Top with the remaining carnitas, red onion, 1/2 cup of smoked Gouda, and 1/2 cup of Monterey Jack cheese. Drizzle with another 1/2 cup of sauce.
⏱️ 4 min
- 9
Finish the bake: Place the final 4 tortillas on top. Pour the remaining Smoked Gouda sauce over the tortillas, spreading it to cover completely. Sprinkle with the remaining 1/2 cup of smoked Gouda cheese.
⏱️ 3 min
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 11
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, and optionally, sour cream or Mexican crema, sliced avocado, and thinly sliced jalapeño.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Gouda Carnitas Enchilada Bake
Ingredients
For the Smoked Gouda Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can diced tomatoes with green chiles, 10 ounces, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup smoked Gouda cheese, shredded
For the Enchilada Bake
- 3 cups leftover carnitas, shredded
- 12 corn tortillas, 6-inch
- 1 1/2 cups smoked Gouda cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 1/2 cup sour cream or Mexican crema
- 1 avocado, sliced
- 1 jalapeño, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Smoked Gouda Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 3
Gradually whisk in the chicken broth until smooth. Stir in the diced tomatoes with green chiles (undrained), smoked paprika, ground cumin, garlic powder, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 8 min - 4
Remove the saucepan from the heat. Stir in 1 cup of shredded smoked Gouda cheese until completely melted and smooth. Set aside.
⏱️ 2 min - 5
Warm the corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them in a dry skillet for 10-15 seconds per side. This makes them more pliable and prevents tearing.
⏱️ 3 min - 6
Assemble the enchilada bake: Spread about 1/2 cup of the Smoked Gouda sauce evenly over the bottom of the prepared baking dish. Arrange 4 warm corn tortillas over the sauce, overlapping slightly if necessary.
⏱️ 3 min - 7
Layer half of the shredded carnitas over the tortillas. Sprinkle with half of the diced red onion, 1/2 cup of the remaining shredded smoked Gouda, and 1/2 cup of the Monterey Jack cheese. Drizzle with about 1/2 cup of the Smoked Gouda sauce.
⏱️ 4 min - 8
Repeat the layering: Place another 4 tortillas over the first layer of filling. Top with the remaining carnitas, red onion, 1/2 cup of smoked Gouda, and 1/2 cup of Monterey Jack cheese. Drizzle with another 1/2 cup of sauce.
⏱️ 4 min - 9
Finish the bake: Place the final 4 tortillas on top. Pour the remaining Smoked Gouda sauce over the tortillas, spreading it to cover completely. Sprinkle with the remaining 1/2 cup of smoked Gouda cheese.
⏱️ 3 min - 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 11
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, and optionally, sour cream or Mexican crema, sliced avocado, and thinly sliced jalapeño.
⏱️ 10 min