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Sour Cream Chicken Enchiladas

GriffinGriffin Posts: 6,129

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

 

Comments

  • nolaeggheadnolaegghead Posts: 10,859
    looks great griff!
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  • calikingcaliking Posts: 5,154
    Great cook! And optimal use of leftovers.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ChubbsChubbs Posts: 3,588
    edited July 2013
    Looks great griffin. I make a white sauce enchilada recipe that is pretyt killer. Thanks for the inspiration to cook it on the egg.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GriffinGriffin Posts: 6,129
    Chubbs said:
    Looks great griffin. I make a white sauce enchilada recipe that is pretyt killer. Thanks for the inspiration to cook it on the egg.

    If you can cook it in the oven, you can cook it on the Egg. What's your sauce?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @Griffin, those look great. I love chicken and beef enchiladas. It may surprise you to know that they're not readily available up here in the GWN. Thus, I make them myself. I think I'll make some the next time I do a spacthcock chicken. I'm also thinking I might use some leftover brisket for a "spin" on beef enchiladas.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • JRWhiteeJRWhitee Posts: 1,650
    edited July 2013
    My wife did the same in the oven with left over spatchcock last night. I would like to see some of your sauces.
                                                                        
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Those look great Griff, Bookmarked!
    LBGE
    Go Dawgs! - Marietta, GA
  • newby84newby84 Posts: 51
    What's involved to make the sauce? I'd really like to try this , I can't ever get the wife to make Mexican food
  • GriffinGriffin Posts: 6,129
    Melt 1/4 cup of butter, whisk in 2 tbsp flour and cook till you have a light blonde roux. Slowly stir in 2 cups of chicken stock. Cook until thickened, then add 8oz of sour cream, 2 diced jalapenos, 4 oz green chilies and a bit of Monterrey jack cheese, warm through but don't allow to come to a boil. It's all on my blog if you need ingredients, directions or extra pictures.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • nolaeggheadnolaegghead Posts: 10,859

    Griffin said:
    Melt 1/4 cup of butter, whisk in 2 tbsp flour and cook till you have a light blonde roux. Slowly stir in 2 cups of chicken stock. Cook until thickened, then add 8oz of sour cream, 2 diced jalapenos, 4 oz green chilies and a bit of Monterrey jack cheese, warm through but don't allow to come to a boil. It's all on my blog if you need ingredients, directions or extra pictures.
    ah, start with a veloute sauce...as many good dishes do

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • shtgunal3shtgunal3 Posts: 1,723
    Those look great!

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     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

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