Moose
03-03-2012, 05:35 PM
A few nights ago, we cooked up a couple of birds on the UDS rotisserie. You can read the cook thread HERE (http://www.bbq-brethren.com/forum/showthread.php?t=127343).
We had some leftovers, so we decided to make some enchiladas. I started the sauce earlier in the day using Ancho and New Mexico chiles, which I first seeded, then toasted a bit, then soaked in hot water for a while. After that, I put the chiles in the blender, along with two roma tomatoes, onion and garlic that I roasted, as well as some cumin and Mexican oregano. I then simmered the sauce for about an hour, added salt to taste, and let it cool so the flavors would meld.
That evening, everything was ready to prep:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0682.jpg
I first dipped the tortillas in hot oil, added the chicken, then topped with lots of the enchilada sauce and a bunch of colby jack. From there, the plates went under the broiler so all the cheese could melt.
I served the enchiladas with homemade refried beans, and topped the enchiladas with sliced green onion with cilantro garnish:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0684.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0685.jpg
Man, was it good! Making your own enchilada sauce is easy and way better than anything you'll get out of a can! I used a variation of THIS (http://www.bbq-brethren.com/forum/showthread.php?t=71764) recipe, and instead of all anchos, I used 3 anchos and 3 New Mexico chiles. Instead of vegetable broth, I used water but also added 2 roasted roma tomatoes. I found I liked it even better than the original recipe.
We had some leftovers, so we decided to make some enchiladas. I started the sauce earlier in the day using Ancho and New Mexico chiles, which I first seeded, then toasted a bit, then soaked in hot water for a while. After that, I put the chiles in the blender, along with two roma tomatoes, onion and garlic that I roasted, as well as some cumin and Mexican oregano. I then simmered the sauce for about an hour, added salt to taste, and let it cool so the flavors would meld.
That evening, everything was ready to prep:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0682.jpg
I first dipped the tortillas in hot oil, added the chicken, then topped with lots of the enchilada sauce and a bunch of colby jack. From there, the plates went under the broiler so all the cheese could melt.
I served the enchiladas with homemade refried beans, and topped the enchiladas with sliced green onion with cilantro garnish:
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0684.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%2027%202012%20Rotiss%20Chicken%20and%20Enchila das/DSC_0685.jpg
Man, was it good! Making your own enchilada sauce is easy and way better than anything you'll get out of a can! I used a variation of THIS (http://www.bbq-brethren.com/forum/showthread.php?t=71764) recipe, and instead of all anchos, I used 3 anchos and 3 New Mexico chiles. Instead of vegetable broth, I used water but also added 2 roasted roma tomatoes. I found I liked it even better than the original recipe.