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Smoked Chicken Enchiladas

Gringo Smoked Chicken Enchiladas Recipe


Description

For this recipe I smoke a whole chicken using my Grande Gringo Seasoning and make a spicy, creamy white sauce to go over the top.  It’s finished off with a ton of shredded cheese and cooked right back on the pit… I call it Gringo Smoked Chicken Enchiladas!


Scale

Ingredients

  • 1 whole chicken
  • 2 Tablespoons Malcom’s Grande Gringo Seasoning
  • 2 Tablespoons Canola oil
  • 1/2 medium size onion diced
  • 4 cloves garlic minced
  • 4oz diced green chilies drained
  • 16oz salsa verde
  • 16oz sour cream
  • 16oz block Monterrey Jack Cheese shredded
  • 1 bunch cilantro chopped
  • 1 package corn tortilla shells
  • 1 jalapeno pepper sliced

White Enchilada Sauce

  • 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 Grande Gringo Seasoning
  • 1 Tablespoon fresh cilantro chopped

Instructions

  1. Prepare pellet smoker for indirect cooking at 300 degrees.
  2. Dry the outer surface of chicken with paper towel and brush with Canola oil.  Season well with Grande Gringo seasoning.
  3. Place chicken on pellet smoker and cook until internal temperature reaches 165 in breast.  Rest for 10-15 minutes and pull into bite size pieces by hand.
  4. Heat 1 Tablespoon of oil in a large sauce pan over medium heat.  Sauté onion for 2-3 minutes, add garlic and continue to sauté for 1-2 minutes.  Add diced green chilies and cook for 1-2 minutes. Pour in salsa verde and bring to a slight simmer.
  5. Add sour cream and reduce heat to low.  Stir until sour cream is smooth.  Slowly add half of the Monterrey Jack cheese stirring as needed to melt cheese.  Season with a good pinch of Grande Gringo and fresh cilantro.
  6. Pour half of the sauce into a bowl over the pulled chicken and mix gently to combine.
  7. To assemble the enchiladas:  Ladle a few spoons of the sauce into a casserole dish or baking pan.
  8. Warm the corn tortillas in hot oil for 3-5 seconds each side.  Place 2 Tablespoons of the chicken mixture on each tortilla and fold the shell around. Place the enchiladas seam side down in the baking dish.
  9. Ladle the remaining sauce over the top of the enchiladas and top with the remaining Monterrey Jack cheese.  Place slices of jalapeño on top and sprinkle with a little extra Grande Gringo. 
  10. Place the baking dish on the pellet grill set for 350 degrees.  The enchiladas need to cook for about 30 minutes or until the cheese is brown and bubbly on top.

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