Forget Taco Tuesday – Chicken, Cheese & Green Chile Enchiladas Instead…

Beer Can ChickenWe finally got around to test driving our new Pit Boss pellet grill and as it goes with a new grill we make a beer can chicken as our first experiment and we were not disappointed in the outcome, a nice tender, juicy and lightly smoked whole chicken.  Since I was out for a bit I asked Mike to pull out a chicken and he found the largest one that he could find, but for two it would be enough for two-three dinners, no problem a real-time saver in the end at least for a couple of meals.

I used spices from my spice cabinet, just threw stuff together and the smoker pellet included a blend and not one flavor was overwhelming…

The recipes are easy enough on the Pit Boss site, but I did adapt the enchilada recipe a bit, a lot more cheese, cheddar and Cotija, I forgot the sliced black olive that I love on enchiladas and we had another wonderful Mike-made salad on the side so no lettuce or tomatoes on the finished enchiladas…I usually have some homemade enchilada sauce in the freezer, but not so the best canned sauce works just fine and I like the Trader Joe’s canned green chilies more than other brands.

Thankfully I had a stock photo in my library because I forgot to take pictures, hence the 2012 picture.

Pitt Boss Enchilada’s – Makes You Forget Taco Tuesday

Chicken Enchiladas I

2 Cups Chicken, Shredded
1 (12 oz) Package Colby Jack Cheese, Shredded
1 Enchilada Sauce, Can
1 Can Green Chiles, Drained
1 Onion, Diced
1 Tablespoon Pit Boss Sweet Rib Rub
1 Cup Sour Cream

1 Package Flour Tortilla

  1. Start up your Pit Boss. Then, set the temperature to 300˚F.
  2. In a bowl, mix – the chicken, green chiles, Sweet Heat seasoning, sour cream, diced onion, and half the bag of shredded cheese.
  3. Place a large spoonful of the chicken mixture in the center of a tortilla and roll it up. Repeat with the remaining tortillas, then place in the baking pan, and pour the enchilada sauce over the tortilla pans. Top with the remainder of the shredded cheese.
  4. Wrap the top of the pan tightly in aluminum foil and grill for 45 minutes or until the enchilada sauce is bubbly. Remove from the grill and serve.