Enchilada mix brined Chicken Brine: 1 gal. Water ½ cup kosher salt 1/3-cup hickory smoked sea salt 8 TBS Hatch Express chile mix for enchiladas I used chicken breast with the skin and ribs on, rinsed them and left them in the brine overnight. Smoked them at 350° using apple and cherry chunks. When internal temp hit 165°, I took them out to cool, but Gloria bagged them after I took one pic. So, there is no pic of the actual platting, my apology. The enchilada mix was a gift from a cousin who had been to Hatch, NM, so I thought I pay her back with a smoke. Yhey said it was really moist and packed with flavor. As they didn’t save me any, I took their word for it.