Smoked Chicken/Potatoe Chipotle Enchiladas

Discussion in 'Poultry' started by javajoe, Aug 12, 2007.

  1. javajoe

    javajoe Smoke Blower

    Didn't know where to post this one so here it is...

    I used my smoked young potatoes and chicken from last nights smoke
    Threw them in a pan with Chipotle salsa/green onion,fire roasted diced chiles,cracked pepper and let the flavors get friendly
    Then wrapped them up El Tapitio Enchilada Sauce/ Colby cheese/sour cream
    and then off to the smoker they went to get a nice smokey top.
    So now I wait.............................................. ....................
    (Normally the G/F makes home made Enchilada Sauce but she's working so of course we improvise and open the can stuff)
    Going to slice some avacado over them after
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That's what I'm talking about! A man on a mission noless.
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Ahhh looks wonderful!
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Wow!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Wow, if they taste half as good as they look your going to enjoy
     
  6. smoked

    smoked Master of the Pit OTBS Member

    those look great, and has my brain in overdrive as well as my tummy!!!!! man they look good....... nice job!!! let the g/f know to make as much sauce as possible so you can send it out to all of us!!! [​IMG]
     
  7. javajoe

    javajoe Smoke Blower

    Well, G/F told me this morning that the enchiladas were to die for. That's pretty good coming from her because she is pretty picky. She must have eaten them late last night when she got home. So I guess they were a success. They had a good smokey flavor on top which complimented the Chipotle sauce. I did a 50/50 mesq. and oak mix
    I still gotta do a brisket SOON!!!!!!!!!
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You're right about the Chipotle and mesquite/oak , smoke on smoke. There's a wiinner. Try red oak (when you can find it) on beef as in Tri Tip. it is the bomb! People in Santa Maria have been doing it for decades.
     
  9. javajoe

    javajoe Smoke Blower

    I smoke mostly Tri-Tips that I marinade and once in a while when I'm lazy I'll throw on a Santa Maria Tri-Tip from Costco and then whip up some Au Jus to dip it in. YUM. I always keep a few of them in the freezer. That's the wifes favorite. She likes them well done so I have to wait to throw mine on. Wish I had a ROARING OAK FIRE to cook it on cause THAT is the only way to really cook them. Pull them off and then throw them naked in a small ice chest with a splash of red wine and let that baby steam and soak it up. OH YEA!!!
     
  10. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Javajoe,
    That's some fine looking chow. And it's just different enough to fling a craving.
     

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