Last weekend we had smoked a few chickens and one of the things I wanted to try was making smoked chicken enchiladas. My wife being a Colorado girl prefers green chiles so that is what I used. For this I used a whole hickory smoked chicken.
I started off by stewing a smoked chicken to make a broth and add more flavor to the chicken. The broth contained water, salt, bay leaves, garlic, onion, black peppercorns and cumin.
After about an hour of simmering, I strained the broth from the rest of the ingredients and then separated the chicken from everything else.
The green chile sauce consisted of the chicken broth I had just made, fire roasted anaheim peppers, roasted tomatillos, mexican oregano, garlic, onion, salt and white pepper. After letting it simmer for an hour, I added a couple tablespoons of corn starch to thicken it up.
Then it was time to prepare the corn tortillas. I heated some oil over medium high heat and then dropped them in to fry until they browned slighly. Using a couple glass baking dishes, I put down a layer of sauce, tortillas, chicken, queso, cheddar, and more sauce. I repeated this one more time and then topped it off with another tortilla, sauce and cheese.
And here are the results!
The tortillas were a little too thick for this. But they were the only ones we could that were gluten free. It made for a very tasty meal! Next time I will add some chile de arbol to the stewed chicken. The smoke flavor was very complimentary to the enchiladas. I would be tempted to try it with mesquite next time.
I started off by stewing a smoked chicken to make a broth and add more flavor to the chicken. The broth contained water, salt, bay leaves, garlic, onion, black peppercorns and cumin.
After about an hour of simmering, I strained the broth from the rest of the ingredients and then separated the chicken from everything else.
The green chile sauce consisted of the chicken broth I had just made, fire roasted anaheim peppers, roasted tomatillos, mexican oregano, garlic, onion, salt and white pepper. After letting it simmer for an hour, I added a couple tablespoons of corn starch to thicken it up.
Then it was time to prepare the corn tortillas. I heated some oil over medium high heat and then dropped them in to fry until they browned slighly. Using a couple glass baking dishes, I put down a layer of sauce, tortillas, chicken, queso, cheddar, and more sauce. I repeated this one more time and then topped it off with another tortilla, sauce and cheese.
And here are the results!
The tortillas were a little too thick for this. But they were the only ones we could that were gluten free. It made for a very tasty meal! Next time I will add some chile de arbol to the stewed chicken. The smoke flavor was very complimentary to the enchiladas. I would be tempted to try it with mesquite next time.
