Creamy, cheesy, green chili goodness. Forget about going out for enchiladas. You can do better at home!
Category
Entree
Cuisine
Mexican
Servings
10
Prep Time
45 minutes
Cook Time
1 hour 40 minutes
Calories
504
Try our Green Chile Chicken Enchiladas recipe. Tender chicken enveloped in a creamy, cheesy, roasted chili. Experience the spicy zest of the pepper jack cheese, and get your fill of classic, southwestern flavor!
Ingredients
- 1 (4.5 lb) whole chicken
-
Sweetwater Spice Lime Jalapeño Fajita Bath
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
Dizzy Pig Fajita-ish
- 4 cups pepper jack cheese, grated, divided
-
2 cups 505 Hatch Valley Flame Roasted Green Chile
- 2 cups sour cream
- 1/2 cup vegetable stock
- 10-12 small flour tortillas
Directions
- Cut the backbone out of the chicken in order to cook the bird spatchcock style. Loosen the skin from the flesh, but keep it attached. Place in a zip top bag with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Refrigerate for at least 2 hours, up to 5 hours.
- Preheat your Yoder Smokers YS640 Pellet Smoker to 325°F, set up for indirect grilling. Remove the chicken from the liquid. Pat dry with paper towels. Season the meat under the skin with both Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and Dizzy Pig Fajita-ish.
- Lay the bird flat on a foil lined sheet pan, cavity side down. Cook on the second shelf until the internal temperature of the breasts reaches 160°F. Remove from the cooker. Turn the cooker up to 425°F. When the meat is cool enough to handle, separate the meat from the bones. Discard the skin and bones. Shred meat by hand.
- Combine the 505 Hatch Valley Flame Roasted Green Chile, sour cream and vegetable stock. Mix well. Spread a thin layer of the sauce in the bottom of a 9”x13” pan.
- Combine the shredded meat (you should have about 5 cups) with 3 cups of pepper jack cheese. Mix to incorporate. Place about 1/2 cup of the mixture on a small tortilla, and roll up. Place seam side down on the sauce in the pan. Continue until the pan is filled.
- Pour the remaining sauce over the top of the enchiladas. Then top with the remaining 1 cup of pepper jack cheese. Bake at 425°F on the second shelf until the cheese is well melted and the sauce is bubbling all over, about 30-40 minutes. Remove and serve hot.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 10.45 oz
- per serving
- Calories
- 504
Amount/Serving
% Daily Value
- Carbs
- 13 grams
- Protein
- 65 grams
- Fat
- 20 grams
- Sodium
- 1803 milligrams
