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Found 15 results

  1. I’ve made these numerous times and I’ve posted the recipes as well so I’m only posting a few pics of this cook. See Links: Enchiladas / Sauce: https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ Started out making the sauce. Roasting the veggies and cooking the chicken. Once everything was done I mixed the chicken with some slivered onion and some cheese. I rolled / wrapped up a dozen enchiladas. I covered them with more sauce and some cheese and baked them on the kam
  2. Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients. Roasted most everything. Tomatillos go straight into the blender. Other items need to go inside to be cleaned up. Everyone into the pool for a spin. Add the cilantro and lime juice and spin some more. Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts and butterflied them, covered with plastic wrap and pounded them flat. S
  3. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m
  4. Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary. https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ https://www.kamadoguru.com/topic/24634-mexican-rice/ Some of the ingredients for rice. Pics of the ingredients for the Verde sauce and process. Making the Enchiladas. Enc
  5. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of
  6. Howdy again Gurus! I had a couple of pounds of hamburger that needed to be eaten and I had a couple of friends coming over to just hand out, drink some beer, burn a few burgers, nothing big. I thought rather than burgers, I'd do enchiladas. I had one couple bring black beans, another chips and salsa for nachos, and another bring more beer. I called an audible and switched from burgers to enchiladas. Browned up the meat, onions, peppers, etc. and made a quick great sauce. Here are the enchis rolled and in the pan and on the main grate in TheBeast. Here is the pan just prior
  7. Recipe as requested by Mewantkj. Here is most of the ingredients for the Verde sauce. The recipe is as follows and is the mild version of this. It can be adjusted to suit your heat preferences. 1 lb. of tomatillos. (that’s usually 9 to 10 medium tomatillos) 1/2 onion (cut in quarters with the root ball intact) 3 medium jalapenos 3 cloves of garlic. 1 bunch of cilantro Juice of 1 lime or lemon. Roast everything but the lemon or lime and the cilantro. The onions usually get done first. Cut the root ball away and place in the blender. The jalapenos should be nice and charred on the outsid
  8. I still had some Cochinita Pibil so I wanted to make some enchiladas that might have a Yucatan flavor to them. I googled Yucatan Enchiladas and did some web surfing and found that they use soft boiled egg in their enchiladas so I made breakfast enchiladas with soft boiled eggs. First I made a Verde sauce so here are the ingredients: And now on the kamado. (I had some red bell peppers I wanted roasted. They are not part of the sauce) Boiling the eggs with an ice bath next to it to cool them off. I keep the blender right next to the kamado to drop in the veggies as they get done. Ski
  9. I’ve made these before (Link: http://www.kamadoguru.com/topic/10984-sonoran-style-breakfast-enchilada/) but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients: 2 cups masa harina or corn flour 2 oz cheddar cheese, grated (about 1/2 cup grated) 1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated) 1 tsp baking powder 1 tsp salt about 1.25 cups water vegetable oil
  10. Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After
  11. Veggies roasting for the sauce. Enchiladas in the pans and on the kamado. The rice. And they are done. Now plated. Yum!
  12. Howdy Gurus! It's finally time to say goodbye to the holidays. The 12 Days of Christmas are about gone and the Holiday Season is over. I figured it was time to move on and I pulled a turkey roast that I cooked for Thanksgiving out of the freezer. Some of you may remember this cook .... here is a picture of a turkey and the turkey roast from that cook. The roast is on the far right of the picture. So I asked SWMBO, my brother the BBQ Mooch, and my neighbors if they would like some smoked turkey enchiladas. The resounding answer: YES! So I'm presenting a dish of the smoked tu
  13. Our friends called and wanted to have dinner with us but I was already making enchiladas. No problem, we deliver on request. Here are most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. When everything is done, I skin and seed the jalapenos. now into the blender with everything else for a spin with the juice of one lemon and one lime. Now I take 2 chicken breasts I cooked up from my 6th of July party. and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in th
  14. My wife and I’s favorite Mexican restaurant serves what they call a Sonoran Style Enchilada that comes with 2 eggs. I’ve tried to recreate this dish as shown below. (And yes I know these aren’t authentic Sonoran Style Enchiladas) I used some Pulled Pork I made last weekend. Here are a couple of pics of that. One difference is I went with a Verde sauce in lieu of a Rojo sauce. Here are the veggies on the grill roasting. Jalapenos ready to skin and seed. Everybody in the pool for a spin. Now ½ bunch of Cilantro for a spin. I bought some uncooked tortillas from Costco so
  15. Wanted to make some Mexican food for Easter and wanted to do something different than Chili Rellenos this time. Since I just bought 2 dozen fresh tortillas how about Enchiladas? O.K. Enchiladas it is. Here is most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. And into the blender for a spin with the juice of one lemon. Now cook up 2 chicken breasts with 2 tbsp. of oil and 1 cup of water. Once the chicken is done I shred it and add ¼ diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel an
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