Chicken Enchiladas on the Egg

Unknown

Hi guys, love the website. I got my Green Egg about 2 months ago and love it. Do you guys have a favorite Chicken Enchilada recipe to cook with the Egg? Thanks again! [p]Thunderkwb

Richard

Thunderkwb,
Here is opne that is great![p]Mexican, Enchiladas, Chicken & Black Bean Enchiladas W/Spicy Pumpkin Sauce, QBabe

egret,Here's the recipe for the enchiladas I did...
[p]2 Dzn. Tortillas
For the Pumpkin Sauce
1 15 Ozs.Can Pumpkin Puree (NOT pie filling)
4 Cloves Garlic, Peeled, Minced
1 Jalepeño, Quartered, leave the ribs and seeds for better results
1 Tsp Chili Powder, I used ground chipotle chile powder
For the Filling
1 1/2-2 Cups Leftover Grilled Chicken, Chopped F
2 Cups Black Beans
1/2 Cup Sour Cream, Reduced-Fat
2-3 Chipotles in Adobo, Chopped
3 Tsp Adobo Sauce, from the can of chipotles in adobo
2 Scallions, Chopped
1/2 Tsp Kosher Salt
1/4 Tsp Black Pepper
For the Topping
1 1/2 Cups Grated Sharp White Cheese
1/8 - 1/4 Cup Cilantro, Chopped




1 Combine sour cream, chipotles, adobo sauce and scallions. Put 1 cup of black beans in food processor and chop fine. Add chopped black beans to sour cream mixture. Then add the remaining cup of whole black beans to the sour cream mixture.
2 Pour 1 cup of the pumpkin sauce into the bottom of a baking dish. Add 1/3 cup bean filling in center of tortilla and top with some chopped chicken. Don't overfill the tortillas. Roll up the enchilada and place seam side down in baking dish. Finish building the tortillas and top with grated cheese and cilantro.
3 Bake at 350°F- 375°F.for about 30 minutes or until cheese is melted.


Servings: 1

Recipe Type
Main Dish

Recipe Source
Author: QBabe[p]Source: BGE Florida Eggfest '06, QBabe


[p]

Car Wash Mike

Richard,
You got mail.[p]Thanks for all your help.[p]Mike

Unknown

Car Wash Mike,[p]If that 'you got mail' was a recpie I would like a copy if possible.[p]Thanks in advance, Kent
kentja@comcast.net

Richard

Kent,
Eaves dropper! hehe

Unknown

Richard,[p]One has to be or they miss all the good stuff... lol[p]Kent

Car Wash Mike

kent,
Did you get my mail?
Please, let me know if you enjoy.[p]Mike

Unknown

Car Wash Mike,[p]Yes its here, thank you very much.[p]Never have had roasted corn, now off to looking for some times, temps and how to's.[p]Kent

Car Wash Mike

Kent,
I put my corn in an ice bath for about 30-45 minutes. Put on the egg at 300 direct. Turn for awhile. Feel the corn for when done.
Add Raging River and Butter for a great flavor.[p]Mike

AZRP

Car Wash Mike,
Did you like my idea for the cookoff in Omaha? -RP

Car Wash Mike

AZRP,
That would be something, EXTREMELY interesting. I really don't know if I can do it. I would like to be able to back to Omaha sometime. LOL [p]Mike

Unknown

Car Wash Mike,[p]What is the feel supposed to be like, do you cook it with the silk on.[p]I tried to cook some tonight and it came out limp, I didn't even try eating it - wasn't at all apealing.[p]Kent

bobbyb

Thunderkwb,
Here's one I made last week. Thought it was really good. Sauce has a bit of a kick.
Bob
*********************************
Date: Sat, 4 Aug 2007 16:40:36 -0400
From: Terry Pogue <tpogue@COMCAST.NET>
Subject: Pancho's Enchiladas[p]Executive chef, Sandra Banchs loves to incorporate the flavors of her
native Puerto Rico into Canyon Cafe's Tex-Mex dishes. She uses
oregano, garlic, olive oil and this philosophy: "Just keep it fresh."[p]"The company gives us the freedom to create what we want and make
changes to the menu if we want to," she said. Banchs also has added
her own steak preparation, a new quesadilla and two salads to the
menu here.Canyon Cafe is part of a small chain of Southwestern-themed [p]restaurants (the Arizona locations are called Sam's Cafes). Banchs
started with Canyon Cafe in San Antonio, Texas, then worked in Dallas[p]and Houston before moving to St. Louis 6 1/2 years ago.[p][p]Pancho's Enchiladas - Serves 4
Published in: Canyon Cafe[p]Ingredients[p]
For tomato salad:
1/4 cup unseasoned rice wine vinegar
1 teaspoons granulated sugar
1/2 teaspoons kosher salt
1/2 teaspoons ground black pepper
2 cup coarsely chopped plum tomatoes
1/2 cup sliced green onions
For enchiladas:
3/4 pounds roasted or grilled chicken -- shredded
6 tablespoons thinly sliced green onions
8 ounces shredded Monterey Jack cheese
8 flour tortillas (6- or 8-inch)
1 2/3 cup Three-Pepper Cream Sauce (see recipe)[p]Instructions[p]The day before serving the enchiladas, make the tomato salad: In a
glass or stainless steel mixing bowl, combine vinegar, sugar, salt
and pepper; stir until sugar and salt are dissolved. Add tomatoes and [p]green onions; cover and refrigerate overnight.[p]To prepare enchiladas: Preheat oven to 350 degrees. Grease a 9-by-13-
inch baking pan.[p]In a large bowl, mix together chicken, green onions and cheese.[p]Gently warm tortillas in the microwave or one at a time in a dry
skillet. Lay tortillas out on a work surface. Dividing evenly, place
about 1/2 cup of the chicken mixture on each tortilla. Roll up
tortillas; place in the baking pan. (Enchiladas may be assembled to
this point, covered and refrigerated until needed, up to one day.
Before proceeding, let return to room temperature.)[p]Pour about 1 1/2 cups sauce over enchiladas; bake 12 to 18 minutes or[p]until heated through. Top with tomato salad; pass extra sauce at the
table.[p]Three-Pepper Cream Sauce
Canyon Cafe
Yield: 3 cups[p]1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy (whipping) cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red (cayenne) pepper
1/2 teaspoon ground black pepper
1 tablespoon plus 1 teaspoon chicken base (see note)
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons cornstarch
1 1/2 tablespoons cold water[p]Place a large, heavy saucepan over medium-high heat. When pan is hot,[p]add oil and onion; saut=E9 until tender.[p]Meanwhile, pour cream into a small bowl. Add red pepper flakes,
cayenne, black pepper, chicken base and mustard; mix well.[p]When onion is tender, add cream mixture to pan. Bring to a simmer;
cook about 3 minutes, stirring frequently. Dissolve cornstarch in
water; stir mixture into simmering cream sauce. Return sauce to a
light simmer, then remove from heat.[p]
Note: Chicken base is concentrated broth or stock sold in the soup
aisle of supermarkets.[p]Recipe Notes[p][p][p]Yield: 8 enchiladas; 4 servings[p]