Gringo Smoked Chicken Enchiladas скачать в хорошем качестве

Gringo Smoked Chicken Enchiladas

Gringo Smoked Chicken Enchiladas with a Creamy, Cheesy White Sauce #smokedchickenenchiladas #smokedenchiladas #howtobbqright Gringo Smoked Chicken Enchiladas WHAT MALCOM USED IN THIS RECIPE: Malcom's Grande Gringo Seasoning http://bit.ly/GrandeGringo Thermoworks DOT https://alnk.to/gVNcOck HowToBBQRight "Hand Savers" Glove Liner https://bit.ly/HandSaver Black Nitrile BBQ Gloves http://bit.ly/BBQGlove For this Smoked Chicken Enchiladas recipe, I smoke a whole chicken using my Grande Gringo Seasoning http://bit.ly/GrandeGringo and make a spicy, creamy white sauce to go over the top. It’s finished off with a ton of shredded cheese and cooked right back on the pit… I call it Gringo Smoked Chicken Enchiladas. Here’s how it’s done: First I smoke a whole chicken. I fired up my Traeger pellet grill set for 300 degrees. The outside of the chicken is dried with paper towels, then brushed with canola oil. The oil helps the skin to brown and makes the seasoning stick. It gets seasoned with a good dose of my Grande Gringo Seasoning http://bit.ly/GrandeGringo . It takes about an hour and a half for the chicken to cook and hit 165 in the breast at 300 degrees. I monitor the internal temperature with my Thermoworks DOT https://alnk.to/gVNcOck . Then let it rest for 15 minutes or so. While the chicken is resting, I make the sauce. White Enchilada Sauce Recipe 1 medium onion diced 4 cloves garlic minced 1 Tablespoon canola oil 1 4oz can diced green chilies drained 16oz Salsa Verde 16oz sour cream 8oz Monterrey Jack cheese grated 1 teaspoon Grande Gringo Seasoning http://bit.ly/GrandeGringo 1 Tablespoon fresh cilantro chopped Once the chicken has cooled shred it by hand into bite size pieces. Place the chicken in a large bowl, pour half of the sauce mixture over it and toss to combine. You will need a glass casserole dish or baking pan. Laddle a little of the white sauce into the bottom of the pan. Heat the tortillas in hot oil for a few seconds on each side to help keep them from tearing. Place a couple Tablespoons of the chicken mixture in the center and roll up the edges. Place the enchilada seam side down in the casserole dish and continue assembling until you fill the dish. Top the enchiladas with the remaining white sauce and smother with shredded Monterrey Jack. I also add slices of fresh jalapeños and a little more Gringo Seasoning just for added kick. Place the baking dish on the pit set for 350 degrees now and let it cook for about 30 minutes or until the cheese is hot and bubbly. Gringo Smoked Chicken Enchiladas Recipe Ingredients: 1 whole chicken 2 Tablespoons Malcom’s Grande Gringo Seasoning http://bit.ly/GrandeGringo 2 Tablespoons canola oil 1/2 medium size onion - diced 4 cloves garlic - minced 4oz diced green chilies - drained 16oz salsa verde 16oz sour cream 16oz block Monterrey Jack Cheese - shredded 1 bunch cilantro - chopped 1 package corn tortilla shells 1 jalapeno pepper - sliced Directions: 1. Prepare pellet smoker for indirect cooking at 300 degrees. 2. Dry the outer surface of chicken with paper towel and brush with Canola oil. Season well with Grande Gringo seasoning. 3. Place chicken on pellet smoker and cook until internal temperature reaches 165 in breast. Rest for 10-15 minutes and pull into bite size pieces by hand. 4. Heat 1 Tablespoon of oil in a large sauce pan over medium heat. Sauté onion for 2-3 minutes, add garlic and continue to sauté for 1-2 minutes. Add diced green chilies and cook for 1-2 minutes. Pour in salsa verde and bring to a slight simmer. 5. Add sour cream and reduce heat to low. Stir until sour cream is smooth. Slowly add half of the Monterrey Jack cheese stirring as needed to melt cheese. Season with a good pinch of Grande Gringo and fresh cilantro. 6. Pour half of the sauce into a bowl over the pulled chicken and mix gently to combine. 7. To assemble the enchiladas: Ladle a few spoons of the sauce into a casserole dish or baking pan. 8. Warm the corn tortillas in hot oil for 3-5 seconds each side. Place 2 Tablespoons of the chicken mixture on each tortilla and fold the shell around. Place the enchiladas seam side down in the baking dish. 9. Ladle the remaining sauce over the top of the enchiladas and top with the remaining Monterrey Jack cheese. Place slices of jalapeño on top and sprinkle with a little extra Grande Gringo. 10. Place the baking dish on the pellet grill set for 350 degrees. The enchiladas need to cook for about 30 minutes or until the cheese is brown and bubbly on top. Connect With Malcom Reed: http://howtobbqright.com/ FB -   / howtobbqright   T -   / howtobbqright   IG -   / howtobbqright   Malcom's Podcast - http://howtobbqright.com/howtobbqrigh... For Malcom's BBQ Supplies visit - https://h2qshop.com/