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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.

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And now on the kamado for a nice roasting.

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And into the blender for a spin with the juice of one lemon.

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Now cook up 2 chicken breasts with 2 tbsp. of oil and 1 cup of water.

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Once the chicken is done I shred it and add ¼ diced onion and 1 cup of crumbled Queso Fresco.

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Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in.

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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.

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And it’s done.

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Plated shots with Crema Mexicana and a Corona w/ lemon wedge.

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Muy Beuno!

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Phenomenol! Looks delicious! Once u roast the tomatillos, do u have to strip the skin? How bout a recipe?

No you don't skin the tomatillos. Recipe is below:

 

1 lb. of tomatillos (Roasted) (Depending on size that's usually around 9 or 10)

 

3  jalapeños (Roasted) (Note: The recipe called for 6 to 8 jalapeños and I only used 3 but my 88 year old MIL was eating with us so I needed to keep the heat down)

 

1/4 onion (Roasted)

 

3 cloves of garlic (Roasted)

 

1/2 bunch of cilantro.

 

While roasting the tomatillos turn them over every few minutes. Once they become squishy (Larry’s (lardog) word) remove and add to blender. After roasting remove any chard pieces from the onion and add to blender. Add garlic to blender. After roasting skin and remove seeds and membrane from the jalapeños.

 

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Now add the cilatro and the juice of 1 lemon (or lime) and blend. (Depending on your blender you may need to add a little water to get it to blend)

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Usted me está haciendo hambre! Husker, that looks great...thanks for sharing! Tengo muy hambre, ahora!

Gracias. Después de comer esto yo ya no tengo hambre. :)

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