YardBird Green Chile Enchiladas..

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farmerchad

Smoke Blower
Original poster
Aug 4, 2009
94
23
North Carolina
So this evenings dinner was a combination of needing to use the number 2 bird out of a two pack, and already having the other ingredients.

I parted the chicken out, removing all skin. I wasn't too concerned with the wings, being so tiny. I didn't bother to season the chicken in any way.


After about 90 minutes at roughly 300 degrees and hickory smoke, the chicken came back indoors.


I shredded/chopped the chicken and let it simmer in green enchilada sauce. We dont care for the red sauce, just find it a little too bland. After simmering, pile some chicken onto some tortillas. We like flour, which isn't terribly traditional, but it works for us.


Before rolling up add a nice pile of cheese.


After rolling, add some more sauce.


Then add some more cheese. Bake until cheese is melted and heated thru. Enjoy.

 
Those look good FarmerChad.

Try this simple red sauce.   You may just like it.   It contains NO Tomato products at all!

  See complete enchilada dinner post.

Mexican Red Sauce:
---Spices---
1 tsp. Smoked Paprika, hot or mild
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Black Pepper
½ tsp. Red Pepper Flakes
1 tsp. Dried Cilantro *Optional*
---End spices---
Combine Spices in small bowl.

2 Tbsp. Bacon Grease
½ stick. Butter (¼ cup)
¼ cup. Flour
3 cubes. Beef Bouillon
2 ¼ cups. Water +/-

Directions:
Over med. high heat, in same skillet meat was cooked in, melt grease & butter until foam settles a bit. Add spices, bouillon, & stir 1 min. Sprinkle in flour, stirring quickly and constantly for 3-4 min. After 3-4 minutes of cooking the flour, add the water, a little at a time, & whisk constantly, 4-5 minutes to remove any lumps. Cover & simmer on low for 5-6 minutes. Then uncover and continue to simmer until you have a thin, to medium thin, sauce. Will coat back of spoon well. Add water and cook a minute if too thick. Remove from heat to cool.
 
Last edited:
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Frank that looks great Thanks for your service,and what you did for your friend.Points for the recipe

Richie

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Thanks everybody for the kind words. fpmich, that looks like a solid recipe. Will certainly be trying in the very near future.
 
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