YardBird Green Chile Enchiladas..

Discussion in 'Poultry' started by farmerchad, Aug 22, 2016.

  1. farmerchad

    farmerchad Smoke Blower

    So this evenings dinner was a combination of needing to use the number 2 bird out of a two pack, and already having the other ingredients.

    I parted the chicken out, removing all skin. I wasn't too concerned with the wings, being so tiny. I didn't bother to season the chicken in any way.

    After about 90 minutes at roughly 300 degrees and hickory smoke, the chicken came back indoors.

    I shredded/chopped the chicken and let it simmer in green enchilada sauce. We dont care for the red sauce, just find it a little too bland. After simmering, pile some chicken onto some tortillas. We like flour, which isn't terribly traditional, but it works for us.

    Before rolling up add a nice pile of cheese.

    After rolling, add some more sauce.

    Then add some more cheese. Bake until cheese is melted and heated thru. Enjoy.

    smokesontuesday and crazymoon like this.
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks great to me! B
  4. fpmich

    fpmich Smoking Fanatic

    Those look good FarmerChad.

    Try this simple red sauce.   You may just like it.   It contains NO Tomato products at all!

      See complete enchilada dinner post.

    Mexican Red Sauce:
    1 tsp. Smoked Paprika, hot or mild
    1 tsp. Chili Powder
    1 tsp. Cumin
    1 tsp. Black Pepper
    ½ tsp. Red Pepper Flakes
    1 tsp. Dried Cilantro *Optional*
    ---End spices---
    Combine Spices in small bowl.

    2 Tbsp. Bacon Grease
    ½ stick. Butter (¼ cup)
    ¼ cup. Flour
    3 cubes. Beef Bouillon
    2 ¼ cups. Water +/-

    Over med. high heat, in same skillet meat was cooked in, melt grease & butter until foam settles a bit. Add spices, bouillon, & stir 1 min. Sprinkle in flour, stirring quickly and constantly for 3-4 min. After 3-4 minutes of cooking the flour, add the water, a little at a time, & whisk constantly, 4-5 minutes to remove any lumps. Cover & simmer on low for 5-6 minutes. Then uncover and continue to simmer until you have a thin, to medium thin, sauce. Will coat back of spoon well. Add water and cook a minute if too thick. Remove from heat to cool.
    Last edited: Aug 23, 2016
    tropics likes this.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those look great Chad!

  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Frank that looks great Thanks for your service,and what you did for your friend.Points for the recipe


  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chad they look good from here

  8. farmerchad

    farmerchad Smoke Blower

    Thanks everybody for the kind words. fpmich, that looks like a solid recipe. Will certainly be trying in the very near future.
  9. fpmich

    fpmich Smoking Fanatic

    Thank you, and I hope you like the recipe.
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    FC, tasty looking meal !
  11. smokesontuesday

    smokesontuesday Smoking Fanatic

    Tasty looking meal man. May just have to use the leftover pulled chicken from today's cook to do this tomorrow.

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