SmokinAl
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Had a hankering for some Mexican food, so we picked up some boneless, skinless chicken thighs at the store and Judy had a recipe for enchiladas.
I just took a photo of the recipe because you can see she has a lot of handwritten notes on it. I just thought it would be easier to do it this way instead of trying to re-write the whole recipe.
Here is the recipe.
I bought more chicken than we needed for this recipe, & plan on using the extra pieces for some chicken salad.
Cut up some celery, onions, & carrots & put them in a throwaway pan.
Added some homemade chicken broth that we had in the freezer.
In go the thighs.
Dusted them with a little fajita seasoning. And into the Lang running at 225.
They took about 4 hours to hit 170.
Chopped up some green onions, jalapenos, & garlic.
Strained the pan juice.
Make a roux with the butter & flour, then add the broth with the garlic, jalapenos, & green onion.
Next shred up the chicken.
We had some leftover rice so we added it to the cheese & chicken mix.
Rolled up the enchiladas.
And into a pan.
The sauce is almost ready.
Just add the sour cream.
Mix it up.
And pour it over the enchiladas with a little more cheese & some green onions.
Bake at 400 for about 20 minutes.
Let it rest for a few minutes, then try to find the enchiladas in all that cheesy goodness.
Got 2 out for me & added a little taco sauce to give it a kick!
We have a bunch leftover, so I guess it's enchiladas for dinner tonight too!
Thanks for looking guys!
Al
I just took a photo of the recipe because you can see she has a lot of handwritten notes on it. I just thought it would be easier to do it this way instead of trying to re-write the whole recipe.
Here is the recipe.
I bought more chicken than we needed for this recipe, & plan on using the extra pieces for some chicken salad.
Cut up some celery, onions, & carrots & put them in a throwaway pan.
Added some homemade chicken broth that we had in the freezer.
In go the thighs.
Dusted them with a little fajita seasoning. And into the Lang running at 225.
They took about 4 hours to hit 170.
Chopped up some green onions, jalapenos, & garlic.
Strained the pan juice.
Make a roux with the butter & flour, then add the broth with the garlic, jalapenos, & green onion.
Next shred up the chicken.
We had some leftover rice so we added it to the cheese & chicken mix.
Rolled up the enchiladas.
And into a pan.
The sauce is almost ready.
Just add the sour cream.
Mix it up.
And pour it over the enchiladas with a little more cheese & some green onions.
Bake at 400 for about 20 minutes.
Let it rest for a few minutes, then try to find the enchiladas in all that cheesy goodness.
Got 2 out for me & added a little taco sauce to give it a kick!
We have a bunch leftover, so I guess it's enchiladas for dinner tonight too!
Thanks for looking guys!
Al