DerHusker
Babbling Farker
Our friends called and wanted to have us over for dinner but I was already making enchiladas. No problem, we deliver on request. :becky:
Here are most of the ingredients for the Verde sauce.
And now on the kamado for a nice roasting.
When everything is done I skin
and seed the jalapenos.
They go into the blender with everything else for a spin with the juice of one lime and one lemon.
Now I take 2 chicken breasts I cooked up for my 6th of July party.
and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco.
Poured some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in.
Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 tablespoons each) of the chicken mixture into each tortilla and roll up.
Once full cover with cheese
Now place it in the kamado (at 325) for 20 minutes.
And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner.
Here is the plated shot taken with my phone camera.
Good stuff! :becky:
Here are most of the ingredients for the Verde sauce.
And now on the kamado for a nice roasting.
When everything is done I skin
and seed the jalapenos.
They go into the blender with everything else for a spin with the juice of one lime and one lemon.
Now I take 2 chicken breasts I cooked up for my 6th of July party.
and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco.
Poured some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in.
Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 tablespoons each) of the chicken mixture into each tortilla and roll up.
Once full cover with cheese
Now place it in the kamado (at 325) for 20 minutes.
And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner.
Here is the plated shot taken with my phone camera.
Good stuff! :becky:
