Jalisco Style Enchiladas
Ingredients
@butcheronwhitlock Whole Chicken
@chudsbbq/@leroyandlewis Chorizo Sausage Mix and Rub
1-pound of Tomatillos
2 large Jalapeños
a head of garlic
½ of a white onion
Juice of ½ a lime
1 bunch of cilantro
1-cup of water
@lanesbbq Chili Lime Rub (1/2 tablespoon) and Fiesta Rub (1 tablespoon)
@hardcorecarnivore Texas Jalapeño Salt (1/2 tablespoon)
Cheese: Block of Monterey Jack, Puck of Quesadilla, Puck of Queso Fresco
Sour Cream
Flour Tortillas
Cook
This is our take on some Jalisco Style Enchiladas and was adapted from a @thecookingguy’s viewer recipe submission.
Chicken: Smoked on the @traegergrill, running at 275°, until the IT hit 155° in the breast. Cooled and diced small.
Salsa Verde: 1-pound of Tomatillos, 2 large Jalapeños, a head of garlic, ½ of a white onion, Juice of ½ a lime, 1 bunch of cilantro, 1-cup of water, @lanesbbq Chili Lime Rub (1/2 tablespoon) and Fiesta Rub (1 tablespoon), @hardcorecarnivore Texas Jalapeño Salt (1/2 tablespoon)
All of the veg was roasted under the broiler until soft and charred. All of it, and the juices, went in the @vitamixwith everything else (except the cilantro) and blended smooth. The cilantro went it and was pulsed until chopped and perfect.
Enchiladas:
The Salsa Verde was combined with a cup of sour cream and mixed well.
The Chicken was mixed with ½ of the SV/Sour Cream, 1+ cups of Monterey Jack, 1+ cups of Quesadilla, the cilantro, and some more chorizo seasoning.
2, 9x13 pans were sprayed with cooking oil and a layer of SV/Sour Cream went down. The chicken mixed was rolled tight in a flour tortilla, which went in the pan seam-side down.
Once all were rolled, the remaining sauce was spread over the top with some more Monterey Jack and Quesadilla, then they were topped with Queso Fresco.
They went into a 350° degree oven, covered in foil for 15-minutes, then uncovered for 15-minutes, then 3-minutes under the broiler.
