This quick and flavorful meal is enhanced by my homemade enchilada sauce.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Entree, Main Course
Cuisine: Mexican, Tex Mex
Servings: 4
Ingredients
4cupspulled chicken
2cupsshredded cheddar cheese
2cupsshredded jack cheese
3cupsenchilada sauce
8corn tortillas
1jalapeñoseeded, blistered, and diced
1/2medium Vidalia oniondiced
3/4cupcilantro chopped
1/2cupsour cream
Instructions
Light your grill, smoker or pellet grill and set it up for two zone heating. Using a reliable digital thermometer, set your grill temperature between 350-375 °F. While your grill is preheating, prep your ingredients for the enchiladas.
In a medium mixing bowl, combine shredded chicken, diced onion, half of both the cheddar and jack cheeses, diced jalapeño, and 1/2 cup cilantro. Add in a 1/2 cup enchilada sauce and mix together well, set aside.
Put just enough warm enchilada sauce in a 7 X 11 baking dish to cover the bottom. About 1/2 cup, and set aside.
Using a cast iron pan or griddle, heat your tortillas slightly on both sides. You're not looking to fry them, just soften them up so they don't crack when you roll them.
Once the tortillas are warm, dip both sides in the warm enchilada sauce and stack them on a plate.
Now it's time to set up your assembly line for assembling the enchiladas. From left to right or right to left (however you prefer to work) place your chicken mixture, your sauced tortillas, and your baking dish next to each other.
Put a portion of the chicken mixture on the top tortilla, roll it up and place it seam side down in the sauced baking dish.
Repeat for remaining 7 enchiladas. Once all are in the baking dish, pour remaining sauce over top of the enchiladas.
Top with remaining cheese and place over indirect heat, close grill lid, and cook for 25 minutes.
Open grill and add 1 pecan chunk or wood or a handful of soaked pecan wood chips to the hot coals. Close lid and cook for an additional 10 minutes.
Remove from grill, and serve with a dollop of sour cream (optional) and remaining cilantro.