Prime Rib Smoked Chicken Enchiladas with Garlic Herb Salsa Verde
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Latin/South American
Servings
4-6
Prep Time
15 minutes
Cook Time
20 minutes
STOP! Go check out the Prime Rib Smoked Whole Chickens recipe. We're using the dark meat from that "1 Protein. 3 Dishes." recipe for these delicious enchiladas. You can also grill four skinless, boneless thighs with Spiceology Chile Margarita seasoning if you prefer. But trust us, smoke the chicken. It’s so good and makes three different delicious meals.
Charred tomatillos, onion, and garlic blend into a smoky, tangy verde sauce that coats tender shredded chicken wrapped in warm tortillas. Baked until bubbly and finished with cotija, red onion, and fresh cilantro, these enchiladas bring bold weeknight flavor to the table.
Author:Chef Christian Gill
Ingredients
-
Pulled dark meat, reserved from our Prime Rib Smoked Whole Chickens recipe
-
4-5 tomatillos, halved
-
1 white or sweet Vidalia onion, quartered
-
1 garlic clove
-
2 Hatch chilies, diced (roasted, if available)
-
2 tbsp Derek Wolf x Spiceology Garlic Herb Blend
-
2 tbsp chicken bouillon powder
-
1 bunch cilantro, with stems
-
2 tsp kosher salt
-
2 cups water
-
12 flour or corn tortillas
-
1 cup cherry tomatoes, split
-
Pickled red onion slices, for garnish
-
½ cup cotija, for garnish
-
½ cup cilantro, chopped, for garnish
Directions
Preheat a large skillet and add 2 tablespoons of neutral oil. Bring the oil to a shimmer.
Add the garlic, tomatillos (cut side down), and quartered onion. Sear on both sides until the tomatillos are dark brown.
Transfer everything to a blender with the chicken bouillon, kosher salt, diced hatch chilies, cilantro (with stems), and Garlic Herb Blend. Blend until smooth.
Set aside 1 1/2 cups of the verde sauce — 1 cup for topping the enchiladas and 1/2 cup for garnish. Transfer the remaining sauce to a large sauce pot along with the water and the pulled chicken.
Bring to a boil, stirring often. Reduce heat to low, cover, and simmer for 20 minutes.
Remove from heat. Preheat the oven to 400°F.
Spoon about 1/2 cup of the chicken mixture into each tortilla and roll like a burrito. Repeat with all 12 tortillas.
Arrange the rolled tortillas tightly, side by side, in a large casserole dish. Pour the reserved 1 cup of verde sauce evenly over the top.
Bake uncovered for 20-30 minutes, until bubbly.
Remove from the oven and garnish with cotija, the reserved 1/2 cup of verde sauce, cherry tomatoes, red onion, and chopped cilantro. Enjoy.