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Sour Cream Chicken Enchiladas

GriffinGriffin Posts: 5,684

Last night we took some of the leftover spatchcock chicken from Sunday and made some enchiladas.

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Rolled up some corn tortillas with the chicken, onions and Monterrey Jack cheese

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Topped with a sauce and more cheese and then tossed it on the Egg indirect at 375F

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30 minutes later and it was done...sort of. I like my cheese a bit more browned, so we popped it under the broiler for a few minutes, then topped it with some green onions.

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Ate it with a simple salad and some Briana's Chipotle Cheddar salad dressing (good stuff, nice bit of heat)

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Pretty darn tasty meal and a great way to use leftover chicken, just wish I had left the seeds and veins in the jalapenos that I chopped up for the sauce. So good I went back for one more.

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Richardson, Texas

Griffin's Grub or you can find me on Facebook

 

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