Cheesy Chile Gravy Beer Can Chicken Enchiladas

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mooseman

Fire Starter
Original poster
Oct 30, 2009
69
10
Encino, CA
We had some leftover beer can chicken, so we decided to make enchiladas! I modified a recipe I found from chowhound for the chile gravy. These were the best enchiladas I've ever had!



Here's a close up:



Here's the recipe for the Chile Gravy:

[font=&quot]Chile Gravy:[/font]

[font=&quot]INGREDIENTS[/font]
  • [font=&quot]5 whole [font=&quot]ancho chiles [/font][font=&quot]seeded and stemmed[/font][/font]
  • [font=&quot]3 cups vegetable broth[/font]
  • [font=&quot]1/4 medium white onion, coarsely chopped (about 1/3 cup)[/font]
  • [font=&quot]6 tablespoons vegetable oil[/font]
  • [font=&quot]4 medium cloves garlic, minced[/font]
  • [font=&quot]6 tablespoons all-purpose flour[/font]
  • [font=&quot]2 ½[font=&quot] teaspoons[/font][font=&quot] ground cumin[/font][/font]
  • [font=&quot]1 teaspoon dried [font=&quot]oregano[/font][/font]
[font=&quot]INSTRUCTIONS[/font]
  1. [font=&quot]Place [font=&quot]chiles[/font][font=&quot] in a small [/font][font=&quot]saucepan[/font][font=&quot] and cover with 1 1/2 cups of the vegetable broth. Bring to a [/font][font=&quot]boil [/font][font=&quot] over medium-high heat and cook until chiles have softened, about 5 minutes.[/font][/font]
  2. [font=&quot]Pour chile mixture (with cooking liquid) and onion in a blender, cover the lid with a kitchen towel, and blend on high until smooth, about 2 minutes. Add remaining 1 1/2 cups vegetable broth and blend to combine.[/font]
  3. [font=&quot]Heat oil in a medium frying pan over medium heat until hot but not smoking, about 3 minutes. Add garlic and cook until soft and tender but not browned, about 1 minute. Add [font=&quot]flour [/font][font=&quot]and cook, whisking constantly, until flour smells toasted but garlic remains pale in color, about 2 minutes more. [/font][/font]
  4. [font=&quot]Whisk in [font=&quot]cumin[/font][/font][font=&quot] and oregano, then slowly pour in chile mixture. Whisk until chile mixture is completely incorporated, about 2 minutes. Remove from heat and season well with salt. Let cool, then refrigerate overnight and make enchiladas the next day.[/font]
 
Man those look good - Nice post. If I leave now I can be there in a couple hours!
 
Very nice looking dish Moose!!!!!!!!!!!!

Love chiles .
PDT_Armataz_01_37.gif
 
Boy oh boy do those look GOOD!

Beautiful melty cheese color, great recipe on all "scratch" stuff, great use of leftover smoked chicken, awesome pictures.......you have earned POINTS!

Thanks for a nice post, and congratulations on some great food.

points.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky