Smoked Chicken enchiladas

Discussion in 'Poultry' started by kingudaroad, Jul 18, 2009.

  1. Just a fabulous inexpensive meal. I used a pack of thighs, rubbed them up with sea salt, chucksters pepper mix, chili powder, garlic powder, cumin and oregano. I used the same spices for the sauce along with a light roux, tomato paste, and chicken broth. My daughter doesn't like cheese so I went light on the cheddar topping, and my son won't eat onions so they were omitted.

    spices


    smoked thighs to 165


    chicken pulled but left chunky


    The assembly line


    ready for the oven, sprinkled with more chucksters on the top


    Bubbling hot goodness




    Great heat and tasty smokey chunks of chicken. Thanks for lookin!
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They look delicious, I am going to have to try making some Mexican dishes in my smoker, it is something I have never done, but loving Mexican food and BBQ, definitely something I have to try.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yum! That looks delicious! I'll have to give that a try.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Clapping Clapping Fine work by the chef. That is some really good looking plates of food there king [​IMG]udaroad.
    My question is where did you put the beer ?
     
  5. That's exactly what I came on today for, chicken enchiladas!

    Can you explain how you made the sauce and if corn or flour tortillas and how they got put together? (Did you use sauce inside it too or just over the top?)

    I am trying to make them with white meat/breasts... I just smoked 10 bone-in breasts with a mix of pecan & hickory with a light sprinkle of apple pellets, crisped the skins in the grill, and so far "pulled" about a half gallon bag worth... now I have to decide what to do next. I figure get ideas & methods now and finish everything tomorrow, or for tomorrow.

    I will probably start a separate thread for what to do with the rest & this week's groceries...

    Thanks.
     
  6. bigsteve

    bigsteve Master of the Pit

    Hot damn, and a bowl of grits! Fine looking meal.


    Sounds like a great idea for the left over chicken I have from today.
     
  7. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Haven't tried it with chicken but seeing yours I've got to now. Great looking meal!
     
  8. fired up

    fired up Smoking Fanatic OTBS Member

    Those look great!
     
  9. rivet

    rivet Master of the Pit OTBS Member

    Man this is the second enchilada post this weekend that has me drooling before 9:00 AM! [​IMG]

    Excellent looking enchiladas, King, and a mighty fine plate of dinner you made at the end. Very nice!
     
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job kieth!!! gotta love them enchiladas. been doing them latley too with brisket but never chicken. yet... nice job man, some delic looking chow!!![​IMG][​IMG]
     
  11. scubadoo97

    scubadoo97 Smoking Fanatic

    Thighs are wonderful and so versatile to many applications.

    The enchiladas look really nice

    Keith, did you soften the tortillas with sauce or did you do a light fry in oil. I'm assuming you used corn tortillas?
     
  12. I used a sauce recipe close to Emeril Lagasse recipe if you google that. I dip the corn tortillas 3 times in oil just hot enough to bubble when the tortillas hit. Then coat the softened tortillas in sauce and assemble. Top with more sauce, cheese and whatever after you get a pan full. Heat at 380 covered for 20 minutes. Uncover and cook till cheese is golden and middle is bubbly.

    Thanks for the kind words!

    On edit-You have my permission to use canned sauce if you want. lol
     
  13. woody

    woody Smoke Blower

    Chucksters? Never heard of it. WHat is it?
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    [​IMG]

    don't know what else to say. Wow maybe?!
     

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