Number of Servings: 10 Enchiladas
Prep Time: 30 Minutes
Cook Time: 30 Minutes
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Paprika
1 teaspoon cumin
1 teaspoon chipotle powder
1/4 cup Butter
1/4 cup flour
2 cup chicken stock
2 pound Chicken
1 onion (sliced)
9 tortillas (9 to 10)
2 cup monteray jack cheese (shredded)
Main Prep Mix and rub the chicken spices over all the chicken pieces. The sauce/roux In a pot, melt the butter on med-high, bring it to a “boil”. Assembly In an open tortilla, place some chicken, onion and some cheese.
Grill or smoke the chicken.
Fry up the onion, nice and dark. Carmelize it if you want.
Add flour and whisk well, return to boil and stirring constantly.
Add half the stock, mix it and add the other half, return to boil. Stir constantly.
Add the sour cream, mix well, find desired consistency and and set aside.
Roll up the tortilla, place seam-down in a 9×13 pan.
Once the pan is full, pour the sauce all over the enchiladas.
Sprinkle remaining cheese over the top.
Place in BBQ/SMoker for ~20-25 minutes at 400.
Top with picante sauce, sour cream and/or jalapenos and serve.
Mix and rub the chicken spices over all the chicken pieces.
In a pot, melt the butter on med-high, bring it to a “boil”.
In an open tortilla, place some chicken, onion and some cheese.
This tasty little recipe comes from the fine folks over at BBQTalk.ca. I love this guy’s videos, and hope to try out a few more of his recipes soon! (BBQ Meatloaf, maybe?)
These are quite rich, be careful! 😉
Next time i make these, I might add some spanish rice into the enchiladas.
Watch the original YouTube video of the recipe’s creator in action.