Smokey Chicken Enchiladas
I find that if you grill the chicken the day before and prepare the filling. It is easier and less time consuming to make the dish."A wonderful twist on an old clasic. The favor of this dish is sensational." - Woaha
Yield: 15 Ready in 1 hours, 30 minutes
4 people trying soon
|12 eachCorn tortillas; (up to 15 tortillas)|
|4 eachChicken Brest|
|1 containerHoney Hickory Smoke BBQ sauce Kraft|
|1 poundCheese Shredded Mexican blend cheese|
|1/4 cupRed Onions; minced|
|1/4 cupCilantro; minced|
|2 cupsSour cream|
|19 ouncesGreen chili sauce Victoria enchilada green|
|4 ounceGreen Chiles; diced|
Smokey Chicken Enchiladas Preparation
BBQ the chicken outdoors on a grill and use the Kraft's Honey Hickory Smoke BBQ sauce as a glaze. Let chicken set for 10 minutes after BBQ before dicing into small pieces. saute garlic and red onion in olive oil in a saucepan. In a bowl mixed the diced chicken with sauteed garlic, red onions and diced mild green chilies for the enchilada filling. If need, add more BBQ sause. Make the green chili cilantro sauce in a blender by adding one 19 oz can of mild green chili sauce with ? cup of fresh cilantro. Heat tortillas rapped in a damp paper towel in microwave to make flexible for molding; cover with a towel and keep warm. Filled corn tortilla with chicken filling. Place rolled tortilla seam-side down in a large glass baking dish, pour green chili / cilantro sauce over enchiladas, cover the top with the shredded blended Mexican cheese. Bake at 350? for about 20 to 25 minutes. Top with lime and sour cream to taste.
A wonderful twist on an old clasic. The favor of this dish is sensational.
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