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Smoked Chicken enchiladas

post #1 of 14
Thread Starter 
Just a fabulous inexpensive meal. I used a pack of thighs, rubbed them up with sea salt, chucksters pepper mix, chili powder, garlic powder, cumin and oregano. I used the same spices for the sauce along with a light roux, tomato paste, and chicken broth. My daughter doesn't like cheese so I went light on the cheddar topping, and my son won't eat onions so they were omitted.


smoked thighs to 165

chicken pulled but left chunky

The assembly line

ready for the oven, sprinkled with more chucksters on the top

Bubbling hot goodness

Great heat and tasty smokey chunks of chicken. Thanks for lookin!
post #2 of 14
They look delicious, I am going to have to try making some Mexican dishes in my smoker, it is something I have never done, but loving Mexican food and BBQ, definitely something I have to try.
post #3 of 14
Yum! That looks delicious! I'll have to give that a try.
post #4 of 14
Clapping Clapping Fine work by the chef. That is some really good looking plates of food there king PDT_Armataz_01_37.gifudaroad.
My question is where did you put the beer ?
post #5 of 14
That's exactly what I came on today for, chicken enchiladas!

Can you explain how you made the sauce and if corn or flour tortillas and how they got put together? (Did you use sauce inside it too or just over the top?)

I am trying to make them with white meat/breasts... I just smoked 10 bone-in breasts with a mix of pecan & hickory with a light sprinkle of apple pellets, crisped the skins in the grill, and so far "pulled" about a half gallon bag worth... now I have to decide what to do next. I figure get ideas & methods now and finish everything tomorrow, or for tomorrow.

I will probably start a separate thread for what to do with the rest & this week's groceries...

post #6 of 14
Hot damn, and a bowl of grits! Fine looking meal.

Sounds like a great idea for the left over chicken I have from today.
post #7 of 14
Haven't tried it with chicken but seeing yours I've got to now. Great looking meal!
post #8 of 14
Those look great!
post #9 of 14
Man this is the second enchilada post this weekend that has me drooling before 9:00 AM! PDT_Armataz_01_37.gif

Excellent looking enchiladas, King, and a mighty fine plate of dinner you made at the end. Very nice!
post #10 of 14
nice job kieth!!! gotta love them enchiladas. been doing them latley too with brisket but never chicken. yet... nice job man, some delic looking chow!!!PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #11 of 14
Thighs are wonderful and so versatile to many applications.

The enchiladas look really nice

Keith, did you soften the tortillas with sauce or did you do a light fry in oil. I'm assuming you used corn tortillas?
post #12 of 14
Thread Starter 
I used a sauce recipe close to Emeril Lagasse recipe if you google that. I dip the corn tortillas 3 times in oil just hot enough to bubble when the tortillas hit. Then coat the softened tortillas in sauce and assemble. Top with more sauce, cheese and whatever after you get a pan full. Heat at 380 covered for 20 minutes. Uncover and cook till cheese is golden and middle is bubbly.

Thanks for the kind words!

On edit-You have my permission to use canned sauce if you want. lol
post #13 of 14
Chucksters? Never heard of it. WHat is it?
post #14 of 14

don't know what else to say. Wow maybe?!
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