Gringo Smoked Chicken Enchiladas

By HowToBBQRight · 240 min

Ingredients

Instructions

1. Preheat the pellet smoker to 300°F for indirect cooking.
2. Pat the chicken dry with paper towels, brush with canola oil, and season well with Grande Gringo seasoning.
3. Smoke the chicken until the breast reaches an internal temperature of 165°F, then rest for 10 to 15 minutes and pull the meat into bite-size pieces.
4. In a large saucepan over medium heat, heat 1 tablespoon oil. Sauté the onion for 2 to 3 minutes, add the garlic and cook 1 to 2 minutes more. Add the green chilies and cook 1 to 2 minutes. Pour in the salsa verde and bring to a slight simmer.
5. Add the sour cream and reduce the heat to low. Stir until smooth. Slowly add half the Monterey Jack, stirring until melted. Season with a good pinch of Grande Gringo and the cilantro.
6. Pour half of the sauce over the pulled chicken and mix gently.
7. Spoon a few tablespoons of sauce into a casserole dish or baking pan.
8. Warm the corn tortillas in hot oil for 3 to 5 seconds per side. Place 2 tablespoons of chicken mixture on each tortilla, roll it up, and place seam side down in the dish.
9. Spread the remaining sauce over the enchiladas, top with the remaining Monterey Jack, add jalapeño slices and sprinkle with a little extra Grande Gringo.
10. Bake at 350°F for about 30 minutes, until the cheese is brown and bubbly on top.

Summarized from HowToBBQRight's video. Watch it for the details.

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GarlicOnionChickenSour creamTortillaCorn tortillaWhole chickenMonterrey jack