One of The Director's Favorites
Mexican food is probably our favorite at the Galley of the Sun. We are also big fans of Hatch Green Chiles. I took a recipe I have been making for years, to great acclaim, and kicked it up a few notches. This recipe, made in the oven and without brining the chicken is very good. Add in the brine and the smoker, you have a dish that will make your friends want to move in with you.
Smoked Hatch Green Chile Chicken Enchiladas
2 cups of flavored brine (1 used Sweetwater Spice Tres Chilies Brine Concentrate mixed with 1 cup of water)
2 pounds boneless, skinless chicken thighs
3 fresh hatch green chilies
1 large tomato
1 medium sized sweet onion
3 cloves minced garlic
1/2 t ground cumin
1/2 t Mexican Oregano
1/4 t salt
1/2 cup chicken broth
1 1/2 cup heavy cream Sour cream
12 6-in diameter flour tortillas
2 cups (8 oz) of shredded pepper jack cheese
Diced green onions and cilantro for garnish
1. The night before, brine the chicken in your favorite flavored brine. Chuck those puppies into the fridge overnight.
2. Cook the chicken thighs to an internal temperature of 165F, indirect in a smoker set to 220F. Remove from smoker and allow to rest/cool.
3. Roast the hatch green chilies, onion, and tomato over an open flame. When the outsides are thoroughly charred, place the chiles in ziplock bag and seal and allow to sit for 10 minutes. When cooled, peel the skin off the tomato and remove the seeds, then dice finely. Remove the charred skin from the onion and dice finely. Remove the chilies from the ziplock bag, remove skin, seeds and membranes, then finely dice.
4. When cooled, cut the chicken into thin sliced.
5. Set your smoker (or oven) to 350F.
6. In a skillet on medium heat, add s splash of oil (I used avocado, vegetable will work also) and add the garlic and stir until fragrant (about 30 seconds). Add the diced onions, chilies and tomato and stir to mix. Add the cumin, oregano and salt. Once mixed, add the shredded chicken, mix then add the chicken broth. Bring to a simmer and continue to cook for 10 minutes.
7. Remove the skillet from the heat and set aside. Warm the heavy cream in a separate skillet. Dip a tortilla in the heavy cream. Fill the tortilla with a strip of sour cream, some shredded cheese and the chicken/chile mixture. Roll the tortilla tight and place in a casserole dish. Repeat for the 11 remaining tortillas. Pour the any remaining filling, chicken broth and heavy cream over the enchiladas. Top with the remaining cheese.
8. If cooking in the oven, cover the casserole dish with foil (remove after 45 minutes of cooking). If cooking in the smoker, do not cover so the enchiladas can absorb the smoke flavor. Cook for 1 hour at 350F.
9. Remove casserole from smoker/oven, top with diced green onions and cilantro and serve! ENJOY!
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