Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Smoked Chicken Enchiladas

Time:
2.5 Hours
Difficulty:
Medium
Serves:
4 People
A Table Spread with the Makings for Chicken Enchiladas

Ingredients

  • 12 oz green enchilada sauce
  • 18 oz smoked chicken
  • 4 oz Oaxaca cheese
  • 8 each corn tortillas
  • 16 oz turmeric vegetable rice
  • 4 oz green cabbage, minced
  • 4 oz avocado, sliced

Ingredients for enchilada sauce

  • 7 oz tomatillos
  • 1.5 oz jalapeño
  • 1 oz Anaheim chili
  • 3 oz poblano pepper
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp salt
  • 1/2 cup chicken stock
  • Ingredients for Smoked chicken
  • 1 pound chicken thigh
  • 2 oz green chilies, roasted
  • 1/4 cup green enchilada sauce
  • 2 cups chicken stock
  • 1/2 Tbsp cumin seed powder
  • 1/4 tsp salt

Ingredients for Turmeric Vegetable Rice

  • 2 tsp olive oil
  • 1/2 cup red peppers, diced
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 1/2 cup green peas
  • 1/2 cup corn
  • 3/4 cup basmati rice
  • 3/4 tsp turmeric
  • 1.5 cups chicken stock
  • 1 tsp salt

Instructions

To Assemble:

  1. Warm tortillas (2 per serving) on a grill, flat top, or oven.
  2. Place 2 oz of smoked chicken and 1/2 oz of Oaxaca cheese on each tortilla and roll.
  3. Top with enchilada sauce and bake in a 350⁰ F oven until heated through (10-15 minutes).
  4. Serve 2 enchiladas with 4 oz turmeric vegetable rice, and garnish with minced cabbage and sliced avocado.

Instructions for Enchilada Sauce

  1. Wash tomatillos and peppers, then place on a sheet pan. Roast in a 450⁰ F oven until nicely browned (about 20 minutes).
  2. Remove the stems from the peppers and put them in a blender with the tomatillos and puree.
  3. Pour the contents of the blender into a bowl, and stir in chopped cilantro, salt, and chicken stock.

Instructions for Smoked Chicken

  1. Set your smoker up to 200-250⁰ F, and smoke the chicken thighs for 20 minutes. Transfer the chicken to a baking pan and toss with roasted green chilies, 1/4 cup enchilada sauce, chicken stock, cumin, and salt. Cover and braise in a 350⁰ F oven for 1 hour.
  2. Remove from the oven and shred the chicken. Keep shredded chicken in the braising liquid until ready to use.

Instructions for Turmeric vegetable rice

  1. Place a pot over medium heat. Add olive oil and vegetables. Cook, occasionally stirring, for 5 minutes.
  2. Add rice and cook for another 5 minutes.
  3. Add turmeric and mix to combine.
  4. Add chicken stock and bring to a boil. Reduce to a simmer and cover. Cook until all liquid has been absorbed (about 20 minutes).
  5. Sprinkle on salt and fluff rice to incorporate.

Chef's Notes: Smoking the chicken for your enchiladas adds a whole new dimension of flavor. Plus, making your enchilada sauce allows you to customize the flavors. Don't you like it spicy? Use fewer chilies and add more tomatillos. Don't like cilantro? Leave it out. Love cilantro? Add more; the sky's the limit.

Nowadays, there are many options when it comes to home smokers. They range from easier-to-use electric units that use wood pellets, to ceramic egg-shaped units that are great for heat retention but require a more "hands-on" approach since they utilize charcoal burning for their heat, and whole wood or wood chips for smoke. Do some research and find out which unit works best for you and your needs.

Nutrition

Calories 479
Protein 34 g
Sodium 631 mg
Carbohydrates 39 g
Fat 15 g
Fiber 7 g
Servings 4