Chicken Enchiladas

[robert-r]

Cooked a chicken.

We ate some of it. Shredded what we didn't.

Got out the last of my Hatch chilies stash.

Pureed chilies, chopped onion, my favorite Mex cheese & the missing sour cream.

All set (except the sour cream is still missing)

Lightly brushed both sides of the tortilla with canola oil & heated until soft.

Assembled the enchs: sour cream, cheese, onion, chicken & a dollop of sauce.

Got them rolled.

Topped with the rest of the sauce & into the gasser - 350* & 30 minutes or so.

Fried some beans.

 

[robert-r]

Meanwhile... topped the enchiladas with the rest of the cheese & back in the gasser to melt.

Fried some eggs.

The enchiladas are ready.

Time To Eat!

¡Oh, si!


fwiw - The smoked chicken really gives the enchiladas a great flavor (and I really did use sour cream - think it was camera shy).

Used the last of my free sample of Weber charcoal for this cook. Good stuff - burns a long time & was just the ticket.
Am going to break down & buy a bag - use it for special occasions.

 

[Springram]

Fantastic!

 

[Stingerhook]

All I can say is "WOW"

 

[16Adams]

Hero Status achieved !!!!

 

[bigpernz]

Holy **** yummm

 

[EdF]

What a plate!

 

[Smoking Piney]

Out of the park!

Well done! :thumb:

 

[PorkinButts82]

Absolutely killed it!!! I'm over here licking my phone as I send this

Sent from my SM-G920V using Tapatalk

 

[4ever3]

That's is a FANTASTIC looking meal!!!

 

[Gnolydnar]

Beautifully done. Hatch chiles may be my favorite chiles.

 

[Norm]

Wow that is an awesome cook, thanks for sharing!

 

[BillN]

I'm liking everything about that Robert, incredible job.

 

[isuhunter]

Tell me about your bean recpie

 

[Big George's BBQ]

I would love to try that :hungry::hungry:

 

[Big-Joe]

Way to go that looks fantastic

 

[tom b]

I will take a plate or 2 please

 

[robert-r]

Tell me about your bean recpie

Sure. Fried beans are EZ to do.

You need a CI skillet, spatula, bean masher (recommended), lard, 3 jalapenos (or whatever chili/quantity you like), 1/2 a medium white onion chopped, 3 big cloves garlic (minced), a big can (1 lb, 13 oz) of pinto beans (I like Goya brand) & regular everyday garden variety salt..

My wife doesn't like real spicy beans so I core, seed & chop the jalapenos.

Heat the lard over med/high heat & saute the onions & chilis for 4 minutes. Add the garlic & cook for another 30 seconds or so - don't let it burn. Add the can of beans with liquid & bring to a boil. Reduce heat to a simmer & mash them to your liking. I prefer leaving about half the beans whole. Let simmer for a while to get the flavors to mingle. Season with salt - it doesn't take much. You can thin the beans with a little water if they become too thick.

They are real good topped with Cotija cheese at serving time.

The more lard you use, the silkier the beans become. I use about 1 1/2 tablespoon.

You can use a fork or potato masher if you don't have a bean masher.

 

[CeramicChef]

Killer cook! Absolutely killer. Kudos to you. You nailed this one dead on the head!

 

[mchar69]

Holey Moley, original post was a month ago,
I cannot believe I missed this perfect deliciousness.
WOW!