Cliff Bartlett
R.I.P. 5/17/2021
Saw this recipe and had to give it a try. Haven't been too active on the grill lately so I stretched this out over a couple of days. Didn't have anything boneless and skinless so I just used a whole chicken. Made it a roto cook and seasoned the bird well under the skin. Used Oakridge's Mexicano Rub. Here's a few pictures.
Spun it for a couple of hours.
Pulled about six cups of chicken.
Moving on to next day...... Did the prep work including the chicken, butter, smashed garlic cloves, 2 large Poblanos seeded and chopped, chicken broth, sour cream, cilantro, corn tortillas and Monterey Jack.
Sweated the peppers and garlic in butter for several minutes.
Added more butter. Stirred in some flour and let it absorb for a couple of minutes. Then added the broth.
Used and immersion blender and pureed the mixture. Returned to heat and added the sour cream, cilantro and some salt. Removed from heat and rolled the enchiladas using tortillas filled with shredded chicken and some of the Poblano sauce in each. Spooned the remainder of the sauce over the tops of enchiladas.
Sprinkled Monterey Jack generously over top of entire pan. I spread some sliced black olives over the cheese as well. Set aside until dinner.
Meanwhile, got some beans going for a side.
Placed the enchiladas on some indirect heat and let it go for around 30 minutes.
Plated it up.
Wow, these were really good. My wife especially liked everything. The Poblano sauce had a wonderful flavor with a rich creamy texture. I think we're having them again tonight. I'm excited. Happy New Year everyone and thanks for looking.
Spun it for a couple of hours.
Pulled about six cups of chicken.
Moving on to next day...... Did the prep work including the chicken, butter, smashed garlic cloves, 2 large Poblanos seeded and chopped, chicken broth, sour cream, cilantro, corn tortillas and Monterey Jack.
Sweated the peppers and garlic in butter for several minutes.
Added more butter. Stirred in some flour and let it absorb for a couple of minutes. Then added the broth.
Used and immersion blender and pureed the mixture. Returned to heat and added the sour cream, cilantro and some salt. Removed from heat and rolled the enchiladas using tortillas filled with shredded chicken and some of the Poblano sauce in each. Spooned the remainder of the sauce over the tops of enchiladas.
Sprinkled Monterey Jack generously over top of entire pan. I spread some sliced black olives over the cheese as well. Set aside until dinner.
Meanwhile, got some beans going for a side.
Placed the enchiladas on some indirect heat and let it go for around 30 minutes.
Plated it up.
Wow, these were really good. My wife especially liked everything. The Poblano sauce had a wonderful flavor with a rich creamy texture. I think we're having them again tonight. I'm excited. Happy New Year everyone and thanks for looking.
