Smoked Cheesy Chicken Enchiladas with CREAMY Sauce
Cheesy Smoked Chicken Enchiladas with Creamy Sauce
Things to know:
What is the origin of enchiladas?
Enchiladas originated in Mexico, with roots tracing back to the Aztec Empire and Mayan culture, where corn tortillas were dipped in chili sauce and wrapped around fillings like fish, egg, or meat. The term comes from the Spanish enchilar, meaning to add chili sauce, and the dish was popularized by Spanish conquistadors.
Should I cover enchiladas in sauce or cheese first before putting them in the oven?
You want to ensure that the tortilla is always completely covered in sauce before chucking your enchiladas into the oven. This prevents the tortillas from drying out. For the cheese, it is a preference. You want melted cheese? Then place the cheese on top prior to chucking the enchiladas into the oven, though if there is uncooked meat in the enchiladas and you plan to have them in the oven for more than 15 minutes, it is wise to cover the pan/dish with foil to prevent the cheese from burning before the enchilada is fully cooked, removing the foil for the last 10 minutes of baking.
What is the secret to good enchiladas?
The secret to great enchiladas is briefly frying corn tortillas in oil before dipping them in a high-quality sauce to ensure they remain pliable, flavorful, and not soggy. A harmonious balance is achieved by matching the filling to the sauce, using a moderate amount of filling, and finishing with plenty of melted cheese.
What can you add to enchiladas to make them better?
Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled or crispy jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
Ingredients:
For the Chicken Enchiladas:
2 pounds boneless skinless chicken thighs
1 cup Sweetwater Spice Tres Chiles (or Ancho and Chipotle) Brine
Your favorite chicken rub (we used Spiceology – Raspberry Chipotle)
8 flour tortillas
2 cups shredded cheddar (or Oaxaca or chihuahua) cheese
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1/2 cup diced fire roasted Hatch green chiles
2 T minced garlic
1 T olive oil
1 t cumin
1 t chili powder
about 1 cup sour cream to put inside the enchiladas
For the Creamy Sauce:
1 cup sour cream
1 cup heavy cream
1/2 cup chicken broth
1 t Spiceology & Hell’s Kitchen – Vampire Killer or garlic powder
1 t smoked paprika
1/2 t cayenne pepper (optional for heat)
Salt to taste
For Garnish:
1/2 cup salsa
Fresh cilantro (optional)
Prepare the Chicken Filling:
1. The night before, place the chicken thighs in a gallon sized ziplock bag along with the brine and 1 cup of water. Place in the refrigerator overnight.
2. On enchilada day, preheat your smoker to 225F. Apply your favorite run to the chicken thighs, then place them in the smoker for 1 hour.
3. Remove the chicken from the smoker, allow to cool for about 10 minutes, then dice.
4. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the shredded chicken, Hatch chiles, cumin, chili powder, salt, Achiote and pepper. Cook for an additional 2-3 minutes to combine the flavors, add the minced garlic and cook for 1 minute more, then remove from heat and set aside.
5. Preheat oven to 375°F (190°C). Lay each flour tortilla flat and spoon some of the chicken mixture into the center. Add a generous amount of shredded cheese and a line of sour cream if you wish. Roll the tortillas up and place them seam-side down in a greased baking dish.
6. In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, Achiote, cayenne pepper (if using), and a pinch of salt. Heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
7. Pour the creamy sauce evenly over the enchiladas. Top with any remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and ENJOY the creamy, cheesy goodness!
Equipment used:
Yoder YS640S Smoker
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