I won't repeat the whole detailed process but it's my standard smoked chicken technique. For my fellow BBQthusiasts, I used a mix of cherry and hickory chunks and smoked them for a little over 3 hours at 250f until they hit 180f in the thighs.
So far we have used them to make
- chicken salad for lunch yesterday
- chicken alfredo for dinner last night,
- and tonight's enchiladas
But what really blew us away was the homemade enchilada sauce. So many recipes call for canned enchilada sauce. I can tell you after tonight, I will never crack a can of that stuff ever again. We adapted Alton Brown's enchilada sauce and it made all the difference in the world. It is rich and rocks the taste buds with a bit of heat on the way down.
Smoky Chicken & Bean Enchiladas
Sauce adapted from Alton Brown's Enchilada Lasagna
Enchilada recipe adapted from Southern Living
3-4 cloves garlic, very finely minced
2 ea chipotle in adobo sauce, seeded and diced
2 1/2 tsp chili powder
1 1/2 tsp roasted cumin
1/2 tsp salt
1/4 tsp black pepper
6 oz can tomato paste
2 1/2 cups water
1 1/2 cups chicken stock
1 Tbsp turbinado sugar
3 cups smoked chicken, diced
1 15 oz can beans, rinsed and drained (I used Bush Brothers Mixed Beans but the original recipe called for black beans. Kidney beans work too.)
1 10 oz can rotel (tomatoes with chilies)
1 cup corn kernals
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
8 ea flour tortillas (8" size)
2 1/2 cups enchilada sauce
Green onions, chopped
Mix all of the enchilada sauce recipes in a sauce pan and heat to a boil. Reduce heat and simmer for 30 minutes. Taste and reseason as needed with more salt and pepper. Cook another 15 minutes. This yielded about 3 cups of sauce when done.
Mix the chicken, beans, rotel, corn, and 1 1/2 cup of the cheeses in a large bowl. Place 1/8th of the mixture on each tortilla. Roll up and place seam side down in a 9 x 13 baking dish. If you can't find a 9 x 13 baking dish, a 13 x9 will do. Well, it will work if it is a right handed 13 x 9 inch model. I'm not sure about those left handed 13 x 9 ones, I don't have any.
Top with the sauce and remaining cheese. Cover and bake at 350f for 20 minutes.
Uncover and bake another 15 minutes.
Let rest 5 minutes, garnish with the cilantro and green onion, and serve.
This was ridiculously good. Alexis and I both agreed that the enchilada sauce was the best we have ever had. You won't find a canned enchilada sauce in our house again.
So do you start doing a lot more "cooking for the week" on weekends when the temperatures turn South for the winter?