Cheesy Chile Gravy Beer Can Chicken Enchiladas

Discussion in 'Poultry' started by mooseman, Oct 31, 2009.

  1. mooseman

    mooseman Fire Starter

    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]
     
  2. jamesb

    jamesb Smoking Fanatic

    Looks great! Loves me some enchiladas!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man those look good - Nice post. If I leave now I can be there in a couple hours!
     
  4. alx

    alx Master of the Pit OTBS Member

    Very nice looking dish Moose!!!!!!!!!!!!

    Love chiles .[​IMG]
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks good...........[​IMG]
     
  6. gruelurks

    gruelurks Smoking Fanatic

    Damn, now I need a napkin to wipe of the monitor where I just licked it. Nice looking 'ladas!
     
  7. rivet

    rivet Master of the Pit OTBS Member

    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.

    [​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great, Nice Colors Too...[​IMG]
     

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