Tweet
Recipe:
2 cups Smoked chicken pulled or chopped
4 oz chopped mild green chiles
8 oz green chile salsa verde
1 cup monterey jack cheese
2 cups heavy cream
1/2 tsp salt
12 corn tortillas
I did 5 whole chickens on the drum with apple and cherry cooked at 275. Injected with apple cider and rubbed with Yardbird rub and cumin. Here are the first 2 I pulled off, ready to cool.
After the chicken cooled I pulled them and had a real nice pile of moist chicken.
Next in a bowl add the chiles, salsa verde, and cheese and mix well with the chicken.
Heat about 1/2" oil in a small skillet. Pour the heavy cream and salt into a small bowl. dip each tortilla into hot oil for about 5 seconds. Drain on paper towels. dip each tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased baking dish.
Pour remaining cream over enchiladas and sprinkle with cheese. I more than tripled the recipe, these freeze well and make a quick, yummy dinner for later.
Bake at 350 until hot and bubbly 25 minutes, then raise temp to 375 until desired brown on the cheese.
Serve with favorite sides, I made some spanish rice and this dinner is always a big hit at my house, enjoy.
2 cups Smoked chicken pulled or chopped
4 oz chopped mild green chiles
8 oz green chile salsa verde
1 cup monterey jack cheese
2 cups heavy cream
1/2 tsp salt
12 corn tortillas
I did 5 whole chickens on the drum with apple and cherry cooked at 275. Injected with apple cider and rubbed with Yardbird rub and cumin. Here are the first 2 I pulled off, ready to cool.
After the chicken cooled I pulled them and had a real nice pile of moist chicken.
Next in a bowl add the chiles, salsa verde, and cheese and mix well with the chicken.
Heat about 1/2" oil in a small skillet. Pour the heavy cream and salt into a small bowl. dip each tortilla into hot oil for about 5 seconds. Drain on paper towels. dip each tortilla into bowl containing cream and salt, coating each side. Fill each tortilla with chicken mixture. Roll and place in ungreased baking dish.
Pour remaining cream over enchiladas and sprinkle with cheese. I more than tripled the recipe, these freeze well and make a quick, yummy dinner for later.
Bake at 350 until hot and bubbly 25 minutes, then raise temp to 375 until desired brown on the cheese.
Serve with favorite sides, I made some spanish rice and this dinner is always a big hit at my house, enjoy.
Thanks fer the recipe....gonna do dat!
Comment