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Smokey Chicken Enchiladas

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited November -1 in EggHead Forum
I smoked some chicken thighs for 2 hours raised direct at 275 dome with apple wood, after coating them with Dizzy Pig Tsunami Spin.


Close up:


I shredded up the smokey chicken, removing the skin:


I took flour tortillas and spooned a small amount of enchilada sauce on them. Added the shredded chicken and then a small amount of mexican shredded cheese.

Placed them in a casserole and covered the top with more enchilada sauce and more cheese.

Back on the egg with apple smoke, set on top of the platesetter and 3 green feet.

Cooked the casserole 40 minutes at 300 dome.


I took it to work and everyone raved about it. This was so easy and it really showed off the taste of the egg.



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