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Found 7 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 kamado for 25 minutes. I plated some up with some fresh made Mexican rice, Frijoles’, some radish and a Modelo Negra. Muy Delicioso! Thanks for looking.
  2. 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 not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  3. 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. Enchiladas baking and then plated with some canned frijoles and a Negra Modelo. Thanks for looking.
  4. 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 outside. Once they are, set them and the garlic aside. The tomatillos will get some char on them as well but they are only ready to be put in the blender (you see I place it right next to the kamado) when they become squishy soft. Once everything is ready, skin and seed the jalapenos. Add them along with 3 garlic cloves, the cilantro and the juice of the lemon or lime to the blender. This will make a nice thick sauce. If you want, you can add some store bought enchilada sauce to make it more liquidy. 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 and some in a bowl to dip the heated corn tortillas in. Heat up your tortillas, dip them and divide equal amounts of the chicken mixture (i used 3 heaping tablespoons) into each tortilla and roll up. Once it's full, pour the rest of the sauce over them, cover with cheese and place in the kamado (at 325) for 20 minutes. And it’s done. Plated shots with Crema Mexicana and a Corona w/ lemon wedge. Muy Beuno!
  5. Veggies roasting for the sauce. Enchiladas in the pans and on the kamado. The rice. And they are done. Now plated. Yum!
  6. 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 the bottom of your baking vessel and some in a bowl to dip the corn tortillas in. Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 heaping tablespoons each) of the chicken mixture into each tortilla and roll up. Once full cover with cheese And place it in the kamado (at 325) for 20 minutes. And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner. Here is the plated shot taken with my phone camera. Good stuff!
  7. 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 and some in a bowl to dip the corn tortillas in. Heat up your tortillas and divide equal amounts of the chicken mixture into each tortilla and roll up. Once it full place in the kamado (at 325) for 20 minutes. And it’s done. Plated shots with Crema Mexicana and a Corona w/ lemon wedge. Muy Beuno!
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