Enchiladas on the egg last night

Adrock · February 2015

Pretty proud of my first cast iron cook on the egg. I also learned an new awesome way to make rice. I cooked some boneless chicken breasts and thighs in a crock pot with chicken stock and a bunch of southwest style spices. When it was ready - I removed and pulled the chicken for the enchiladas. I then strained the onions, garlic out of the cooking liquid and transferred it to use as the liquid in my rice cooker. Turned out fantastic with tons of that flavor coming to the rice. Finished the enchiladas on the egg for about 25 minutes at ~350°.

Mickey · February 2015

Those are a keeper

YEMTrey · February 2015

Oh man, now you're talking my language. Great cook.

jcaspary · February 2015

Those look fantastic. Way to go. :-bd

chinnman · February 2015

Nice job, looks great

GATraveller · February 2015

Did you have any burning on the bottom cooking direct? They look awesome.

caliking · February 2015

yes please, I'll take a plate. that rice sounds really good too.

Adrock · February 2015

I erred in not putting a layer of sauce down before the enchiladas. However the bottom was soft still with just a small amount of crunch, which was actually a good contrast of texture. No burnt tortillas though!

GATraveller · February 2015

Thanks.

johnkitchens · February 2015

I like it! Good job.

shucker · February 2015

that looks great. Do you make your own enchilada sauce or do you use store-bought? I haven't found a recipe or a store-bought sauce that's really good.

Adrock · February 2015

Would love to make my own but in the spirit of time - I used trader joes. It was great

pgprescott · February 2015

way to go! love seeing cooks that are a little out of the pocket, so to speak. Really shows off the versatility of the Egg. Keep it coming.

SkinnyV · February 2015

;;) nice

Dyal_SC · February 2015

Yum!

td66snrf · February 2015

Wouldn't that make them eggchiladas???

Chubbs · February 2015

Looks great. Try white sauce enchiladas-- diced green chiles, few dashes of cumin, 1 cup of milk, 8 oz sour cream, 1 can cream if chicken soup. Stir it all up and pour over. Delicious

Enchiladas on the egg last night

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