Had these today and served to 5 people. They were licking their plates clean.
You can smoke the chicken two ways (borrowed from Malcolm on "How to BBQ Right youtube channel):
Whole chicken smoked on the grill/smoker at 300 degrees. Brush with olive oil to get crispy skin. Internal temp of 165.
Or....boil a chicken, shred the meat, put in an aluminum pan or skillet and smoke on low..around 200 for about 45 minutes to an hour. Season with a mexican type seasoning or just add chili powder, cumin, garlic powder, cayenne.
White Enchilada Sauce Recipe
- 1 medium onion diced
- 4 cloves garlic minced
- 1 Tablespoon canola oil
- 1 4oz can diced green chilies drained
- 16oz Salsa Verde
- 16oz sour cream
- 8oz Monterrey Jack cheese grated
- 1 teaspoon mexican seasonings (use what you like)
- 1 Tablespoon fresh cilantro chopped
You will need a glass casserole dish or baking pan. Ladle a little of the white sauce into the bottom of the pan. Heat corn tortillas in hot oil for a few seconds on each side to help keep them from tearing. Place a couple Tablespoons of the chicken mixture in the center and roll up the edges. Place the enchilada seam side down in the casserole dish and continue assembling until you fill the dish.
Top the enchiladas with the remaining white sauce and smother with shredded Monterrey Jack. I also add slices of fresh jalapeños and a little more mexican Seasoning just for added kick. Place the baking dish on the pit set for 350 degrees now and let it cook for about 30 minutes or until the cheese is hot and bubbly.
You can smoke the chicken two ways (borrowed from Malcolm on "How to BBQ Right youtube channel):
Whole chicken smoked on the grill/smoker at 300 degrees. Brush with olive oil to get crispy skin. Internal temp of 165.
Or....boil a chicken, shred the meat, put in an aluminum pan or skillet and smoke on low..around 200 for about 45 minutes to an hour. Season with a mexican type seasoning or just add chili powder, cumin, garlic powder, cayenne.
White Enchilada Sauce Recipe
- 1 medium onion diced
- 4 cloves garlic minced
- 1 Tablespoon canola oil
- 1 4oz can diced green chilies drained
- 16oz Salsa Verde
- 16oz sour cream
- 8oz Monterrey Jack cheese grated
- 1 teaspoon mexican seasonings (use what you like)
- 1 Tablespoon fresh cilantro chopped
You will need a glass casserole dish or baking pan. Ladle a little of the white sauce into the bottom of the pan. Heat corn tortillas in hot oil for a few seconds on each side to help keep them from tearing. Place a couple Tablespoons of the chicken mixture in the center and roll up the edges. Place the enchilada seam side down in the casserole dish and continue assembling until you fill the dish.
Top the enchiladas with the remaining white sauce and smother with shredded Monterrey Jack. I also add slices of fresh jalapeños and a little more mexican Seasoning just for added kick. Place the baking dish on the pit set for 350 degrees now and let it cook for about 30 minutes or until the cheese is hot and bubbly.
. I may have to try this one.
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