Applewood Chicken Enchiladas

Chuck222

I realize for most of you, this post is no revelation. But I was amazed what happens when some of the key ingredients in a recipe are first prepared on the Egg. I took one of my favorite chicken recipes and substituted ingredients that were smoked on the Egg. For the chile verde, I fire roasted garlic, tomatillos, onions (red and white), chilis and used the chicken stock from the freezer (made from veggies and the carcass from a Apple-smoked spatch chicken). I Egged some chicken breasts that I had and before long had the tastiest chicken enchilada dinner I've had in some time. My kids wiped it out but fortunately I made enough for a second casserole that we're taking to a friend's house tonight (see below). I guess my reason for posting is that I'm finding the Egg is one of the best "ingredients" you can add to boost the flavor of your favorite recipes. Yum!

Salsa Verde ingredients:



Applewood Chicken Enchiladas:

vidalia1

The BGE is a wonderful "ingredient" to add to most any cook...

Chuck222

I guess I'm overstating the obvious, but I couldn't believe how the Egg "woke up" a tried and true recipe I've been using for years.

Chuck L

tacodawg

Everything is better on the Egg

NibbleMeThis

Excellent cook, Chuck!

I just fire roasted enchilada's on the Egg last night too! (http://www.nibblemethis.com/2011/07/fire-roasted-chicken-enchiladas.html)

I didn't fire roast the peppers and such ahead of time this time, but I have in the past. It does add a layering of flavors in the dish.