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.
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.
- 2 cups sour cream
- 12 each corn tortillas (up to 15 tortillas)
- 4 each chicken brest
- 1 container honey hickory smoke bbq sauce kraft
- 1 pound cheese shredded mexican blend cheese
- 1/4 cup red onions minced
- 1/4 cup cilantro minced
- 1 each limes
- 19 ounces green chili sauce victoria enchilada green
- 4 ounce green chiles diced
- Carbohydrate 73.4131333333333 g
- Cholesterol 48.4613333333333 mg
- Fat 9.77744666666666 g
- Fiber 10.8789336104393 g
- Protein 24.2895533333333 g
- Saturated Fat 3.559262 g
- Serving Size 1 1 Serving (330g)
- Sodium 138.505333333333 mg
- Sugar 62.534199722894 g
- Trans Fat 1.203746 g
- Calories 464 calories
Step-by-step
- 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.
Barbecue sauce acts as the primary flavor engine in this preparation, bridging the gap between charred poultry and earthy chiles. Store-bought bottled glazes contain high levels of sugar and liquid smoke, which caramelize rapidly over direct heat and require careful management of grill temperatures to prevent acrid bitterness. Grilling the chicken breasts over medium coals until they reach an internal temperature of 165 degrees Fahrenheit ensures the meat retains enough moisture to withstand dicing and subsequent baking.
Using canned green chili sauce versus roasting fresh tomatillos and Anaheim peppers creates a distinct chemical profile in the finished sauce. Prepared canned options rely on citric acid for shelf stability, yielding a sharp, linear acidity that must be balanced by the fat content of melted cheese and sour cream. Fresh green chiles introduce a complex, vegetal brightness and variable heat levels that processed alternatives simply cannot replicate, though they demand significantly more preparation time in a compact kitchen.
Corn tortillas require specific moisture management because their high starch content causes them to crack easily when cold. Steaming the tortillas between damp paper towels in a microwave for 30 to 45 seconds gelatinizes the starches sufficiently to allow tight rolling without tearing. Placing the filled tortillas seam-side down in the glass baking dish prevents them from uncoiling as the cheese melts and the sauce bubbles during the 20 to 25 minute bake at 350 degrees Fahrenheit.
Adapting this dish for different dietary needs involves simple swaps that alter the structural integrity of the final bake. Replacing the standard dairy cheese with plant-based alternatives requires monitoring the melting point, as many vegan shreds fail to brown or emulsify correctly under moderate oven heat. Standard sour cream can likewise be substituted with Greek yogurt, though the higher protein content of yogurt curdles faster when exposed to direct heat.
