Red Chile Chicken Enchiladas
We certainly do LOVE our Mexican food! We also love smoked meats, so this item is a favorite for us. Here is another amazing enchilada recipe from the Galley of the Sun!
Things to know:
What is the origin of enchiladas?
Enchiladas are a brilliant combination of Mexican and Spanish cuisine. Enchiladas originated in Mexico with ancient Mesoamerican civilizations like the Mayans and Aztecs, who ate simple corn tortillas dipped in chili sauce. The dish was later adapted by the Spanish, who introduced new ingredients like meats, and it became the dish known today.
How are enchiladas traditionally prepared?
Traditionally, enchiladas are prepared by dipping corn tortillas in a hot chili sauce and quickly pan-frying them before adding a filling, folding them, and often topping them with garnishes like cheese, onion, or crema. Unlike Tex-Mex versions where the sauce is poured over rolled enchiladas, traditional preparation involves “layering” the flavor by cooking the tortilla with the sauce on the griddle.
What are the main ingredients for enchiladas?
There are many ways to make delicious enchiladas. Generally speaking, you need tortillas (corn are traditional, but you can also make them with flour tortillas), sauce (the three main types are red, which are chile based, green which are tomatillo based, or cream, which is mostly used for seafood, though it pairs well with chicken as well, your protein of choice: beef, pork, lamb, goat, seafood, etc., and cheese. Lotsa cheese if you ask us!
Can you make vegetarian enchiladas?
Though we wonder why this thought would ever enter your head, the answer is yes. Vegetarian options such as beans, cheese, corn, and various vegetables like spinach, mushrooms, or peppers are all good candidates. Combinations of these ingredients, along with spices and other additions, are also popular for creating diverse and flavorful enchiladas.
Ingredients:
4 to 5 lbs boneless and skinless chicken thighs
Cattleman’s Grill Mexicano Seasoning
Lime Juice ¼ to ½ cup for taste
Kosher Salt, to taste
For the braise:
1 sweet yellow onion, large dice
4 cloves garlic, crushed, peeled
1 bay leaf
2 quarts chicken stock
4 Dried Pasilla chiles, stems and seeds removed
2 Dried Guajillo chiles, stems and seeds removed
2 Dried Chipotle chiles, stems and seeds removed
For the enchiladas:
10” tortillas (corn is traditional, but we prefer flour)
3/4 cup Green Onions, diced
16 oz shredded pepper jack cheese
Instructions
1. Pre-heat smoker to 250ºF.
2. Season the chicken with Cattleman’s Grill Mexicano Seasoning using the avocado oil spray as a binder.
3. Space out the chicken on the upper grate. Smoke at 250ºF for 45 minutes.
4. Pre-heat the oven to 375ºF.
5. In a 7 Quart Dutch Oven, combine the smoked chicken, onion, garlic, bay leaf and 2 quarts chicken stock. Cover with a lid, and transfer to the oven.
6. While simmering, remove the stems and seeds from the chiles (it’s okay if they get broken up, they get blended later).
7. Allow the braise to simmer for one half hour, then add the dried chiles. Keep cover and cook until the chicken is fork tender and ready to shred, about 30-45 minutes.
8. Remove the Dutch oven from the oven. Remove the chicken and bay leaf from the Dutch oven. Transfer the remaining solids and 2-3 cups of braising fluid to the Vitamix Blender. Puree the braise mixture to form a paste. Add more brasing fluid to make desired consistency. It should be pourable, but not too thin.
9. Taste the red chili mixture and adjust seasoning with lime juice and Kosher Sea Salt, to taste.
10. Shred the chicken by hand or with forks. Add ½ to ¾ cup of the enchilada sauce to the shredded chicken.
11. Set out a 10” x 13” casserole dish and pour a light layer of red chili sauce on the bottom.
12. Lay out a soft tortilla shell. Add chicken, pepper jack cheese and diced onion and roll the tortilla up. Place the rolled shell into the casserole dish seam down. Repeat until all the chicken is gone or the dish is full. Cover with a pepper jack cheese.
13. Pour the enchilada sauce over the top of the enchiladas and bake at 350°F for 20 minutes covered with foil.
14. Remove the enchiladas from the oven and remove foil.
15. Return to oven for 15 minutes, or until the cheese is fully melted and lightly browned.
16. Remove from oven and allow to sit for 5 minutes. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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