GRILLED CHICKEN ENCHILADAS RECIPE
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
When celebrating Cinco De Mayo you will want an amazing Mexican feast and trust me, this recipe is the whole enchilada because it is just that! These Grilled Chicken Enchiladas are delicious, stuffed to the brim with the flavors of Mexico. Layers of beans, grilled chicken, sauce, and cheese are encased in a soft tortilla and topped with even more sauce and cheese. Serve with fresh pico de gallo, guacamole, and sour cream and you will be celebrating Cinco every week! This recipe is going to make it to the top of your favorites list. The below recipe includes how to make homemade refried beans and enchilada sauce, however, store bought is just as good.
|Homemade Enchilada Sauce|
flour (GF flour works here too)
|1/2 tsp.||garlic powder|
|1/2 tsp.||onion powder|
|1/2 tsp.||Italian seasoning|
|2 cups||chicken stock|
|2 tbsp.||cold butter, cubed|
|Grilled Chicken Enchiladas|
|2||large chicken breasts|
Cattle BoyZ Smokin' Southwest Seasoning
|4 to 6|
shredded jalapeño cheddar cheese
(or mix your favorite cheeses)
|Chopped onion, chilies, sour cream, fresh guacamole, and salsa for dressing and serving *optional|
|1/2 cup||dried pinto beans|
bacon fat or butter
|3 cloves||garlic, grated/minced|
|1/2 tsp.||chili powder|
|1/2 tsp.||freshly ground black pepper|
|1/4 cup||milk or cream|
|2 tbsp.||prepared Enchilada Sauce|
1. Enchilada Sauce. Combine the oil and flour over medium-low heat, in a saucepan. Add the spices, and then slowly add the stock, just like when you make gravy or cheese sauce. Don't forget the splash of tequila. Bring the sauce to a simmer and cook for 10 to 15 minutes. After that, remove it from the heat and add the butter, whisking it in until completely incorporated. Allow the sauce to cool and store until needed.
2. Preheat your grill to 450°F. Season the chicken on both sides with the Cattle BoyZ seasoning. Grill the chicken over direct heat for 5 to 7 minutes per side. Remove from the grill and allow to cool. Turn the grill down to 375°F and prepare for indirect grilling.
3. Shred the chicken into pieces and begin assembly of your Enchiladas.
4. To keep mess to a minimum, I suggest lining a baking dish with foil and spraying with nonstick. Lay a tortilla down, spread it with a generous helping of Enchilada sauce, followed by a layer of refried beans, sour cream, guacamole, chicken, and finally cheese. Wrap this puppy up, I preferred to burrito it, but you can leave it open-ended too, however it fits best into your baking dish. Repeat with the remaining ingredients, until you run out of food or room.
5. Top the Enchiladas with the homemade sauce, then generously sprinkle with cheese. Place the entire thing onto the grill over indirect heat for 20 to 30 minutes, or until everything is heated through and the cheese on top is bubbly and melty.
6. Serve the Enchiladas hot with extra sauce, toppings, salsa, etc and enjoy with some great drinks
1. Prep the pinto beans the night before by placing them into a heatproof bowl and adding the boiling water. Let them soak overnight, or if you forgot, for at least 2 hours.
2. Take the soaked beans, rinse and drain them. Place them into a saucepan and add enough fresh water to cover them. Bring the beans to a simmer and cook them for at least an hour, if not longer. Be careful not to let the pot boil dry, adding water as necessary.
3. Once the beans are soft, remove them to the heatproof bowl including any remaining liquid. Return the pot to medium-low heat and add the bacon fat. Cook the diced onion in the fat for a few minutes, until it becomes slightly translucent. Add the garlic, and continue cooking for a minute or so. Add the beans back in as well as the spices. Add the milk and bring the whole pot to a low simmer. Stir in the Enchilada Sauce and then use a potato masher or a fork to mash the bean mixture until it's the texture you like. For really creamy beans, use an immersion blender or a food processor.
These Grilled Chicken Enchiladas With Homemade Enchilada Sauce And Refried Beans sound quite daunting, and there are loads of ingredients, but most of these things you should already have on hand in the pantry. I want to repeat how worth-it it was to make most of this from scratch. Next time, because the sauce is so awesome, I think I may toss the chicken with the sauce before adding it to the tortilla. This recipe is the epitome of Mexican food on the barbecue - You can totally make this. Remember it's Mexican not Mexi-can't.
Grill the chicken over direct heat until grill marks form, then move to indirect heat to finish.
Prepare the fillings for the enchiladas
Layer the wrap with enchilada sauce, beans, guacamole, chicken, cheese, sour cream, and even more sauce.
Add cheese and sauce to the bottom of a pan, then add the wrapped tortillas, then top them with more sauce and cheese.
Bake these delicious packages until cheese is melty and things are bubbly
Serve, topped with pico and sour cream
A squeeze of lime and fresh jalapeños adds even more flavor
Betcha can't eat just one