- 2 Boneless skinless chicken breasts
- 9 Corn tortillas
- 1 Anaheim chili peppers (substitute with canned green chili peppers for quicker prep)
- 2 Cups shredded extra sharp cheddar cheese
- 2 Cups shredded Monterrey jack cheese
- Queso fresco
- ½ Yellow onions finely chopped
- 1 Minced garlic clove
- 1 Green onion, sliced
- 3 Tablespoons canola or any neutral oil
- 1 Rounded tablespoon of flour
- 3 Tablespoons chili powder
- 1-Tablespoon cumin
- 1-Teaspoon smoked paprika
- 1/2-Teaspoon salt
- 1/8 Teaspoon fine ground pepper
- 1/8 Teaspoon dried oregano
- 1 Can tomato sauce
- 1-Tablespoon tomato paste
- 3 1/2 Cups chicken or vegetable stock
- 1 Tablespoon adobe chili sauce
Indirect Baking at 425 Degrees
- Plate setter
- 9×13 Rectangular baking pan
- Medium mixing bowl
- Aluminum foil
Food Prep 1: Chicken Breast and Anaheim Chili Peppers
- Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour.
- Grill skinless chicken breast ahead of time. Cook indirect or direct until internal the temperature reaches 150 degrees. (Undercook the chicken a little so that it will retain moisture when adding it to the enchiladas.) Cooking time varies; use the temperature probe to reach desired temperature.
- Let chicken cool, and then pulse in food processor 4-5 times. Feel free to use your hands or cut into pieces.
- Coat Anaheim chili peppers with oil and roast on grill or in your oven at 450 degrees.
- After peppers have roasted (skin should be pulling away), place them in a paper bag and seal for 10-15 minutes.
- Peel skin off peppers and cut slit to remove the seeds.
- Cut the peppers into small pieces and set aside.
- Add tomato sauce, tomato paste, Adobe chili sauce and chicken stock together
- Add all seasonings and whisk together until incorporated
- Mix sharp and Monterrey jack cheese together
- Sauté onions in 3 Tablespoons oil for 3 minutes over medium heat, then add garlic
- Cook for another 2 minutes.
- Add flour and use nonmetal whisk to stir flour and onion/garlic mixture together
- Cook for about 2-3 minutes until incorporated
- Add stock mixture, then constantly whisk until smooth
- Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken
- After sauce thickens, lower heat to low and cook for 15-20 minutes stirring occasionally
- Remove from heat and set aside
- Heat oven to 350 degrees
- Spray tortillas with cooking spray on both sides
- Place tortillas on baking sheet or use two layers of aluminum foil placed on middle rack of your oven
- Cook tortillas for about 5-7 minutes until they become flimsy
- This will make rolling your enchiladas easier. Another method is to microwave in a tortilla warmer. Remove from oven.
- Using a ladle, add a layer of sauce to the bottom of the baking pan
- Assemble enchiladas by adding chicken to middle of tortilla, followed by cheese mixture, and green chili peppers
- Sprinkle sauce over the top of the mixture
- Roll enchiladas by folding tortilla over the top, tucking underneath the meat mixture
- Finish rolling the tortilla and place with seam side down
- Repeat for the remaining 8 tortillas. You should have 7 enchiladas down one side and 2 on the other side
- Add remaining sauce to cover top of enchiladas
- Sprinkle remaining cheese on top of enchiladas
- Sprinkle crumbles of queso fresco over cheese mixture
- Spray layer of aluminum foil with cooking spray and place over top of enchiladas
Big Green Egg (BGE) Setup:
- Fill BGE with charcoal and form pyramid if using heating element
- If using charcoal starters, fill to below the first ring
- Place starters around charcoal and light
- With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
- This will help the fire spread quicker
- Place plate setter (legs up) for indirect cooking
- Place grill on plate setter
- Close lid and leave vents open until temperature reaches 425 degrees
- Place chicken enchiladas on the grill
- Cook for 10 Minutes then remove aluminum foil
- Cook for an additional 10-15 minutes
- You can check on your enchiladas by using a flashlight and opening the top vent
- Sauce should be bubbling and cheese melted and golden brown
- After removing your enchiladas, let it sit for 10 minutes before serving
- Garnish with sliced green onion
- Feel free use other toppings like black olives.
- Reuse aluminum foil for warming tortillas to cover enchiladas.
Happy Fourth of July!
Bering’s Grilling Experts