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DerHusker

Enchiladas Verde con Pollo – The Sequel Part 7

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Where the hell has DerHusker been? :ph34r: 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 :blink: 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.

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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.

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I took most of this out to the kamado and roasted them and then put everything in the blender for a spin.

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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

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and rolled up a dozen enchiladas and then poured some more sauce on the top.

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I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado.

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Here they are after 15 minutes.

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Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo.

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Muy Bueno!  :)

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Looks awesome!

 

Can I ask a question about your method...

 

Every time I have made enchiladas the taste is good, but the tortillas literally fall apart.

 

What kind of tortillas do you use?

Do you do anything to them prior to stuffing (light fry in oil, ???)

Do you bake or broil them once they are assembled?

 

Thanks!

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45 minutes ago, Jack 101 said:

Glad to see you back, DH.  As always, the food looks delicious. 

BBnNhel.jpg

Thanks Jack. It was good to finally get a cook in.

43 minutes ago, bosco said:

Your handle on Mexican cuisine is inspiring sir!

 

i am in need of a southern vacation soon!!

Thanks Ryan. Am I remembering correctly that you Timeshare in Carlsbad on occasion? 

34 minutes ago, Ben S said:

Drool worthy. 

Thank you Ben. 

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20 minutes ago, mbellot said:

Looks awesome!

 

Can I ask a question about your method...

 

Every time I have made enchiladas the taste is good, but the tortillas literally fall apart.

 

What kind of tortillas do you use?

Do you do anything to them prior to stuffing (light fry in oil, ???)

Do you bake or broil them once they are assembled?

 

Thanks!

Thank you mbellot. I start with good quality fresh tortillas from my local Tortillaria. (Next best thing to making them fresh yourself) I then  heat each tortilla on my 10.5" C.I. griddle that I've lightly sprayed with oil.

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By heating each tortilla you develop a thin crust that keeps it from completely adsorbing they sauce like a sponge.  I then place them into my tortilla warming to keep them hot which makes them more pliable for rolling. After they are all rolled and covered in sauce and cheese I baked them for 15 minute at 375 in the kamado. Hope this helps.

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@DerHusker Yes I have a place in Carlsbad that we haven't been to in several years.  We just finalized a three week trip flying into San Francisco, to LA, to Santa Monica, and down to Carlsbad for a week before flying over to Vegas to finish the trip.

 

Where about are you located... perhaps I can run into you somewhere!!

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3 hours ago, bosco said:

@DerHusker Yes I have a place in Carlsbad that we haven't been to in several years.  We just finalized a three week trip flying into San Francisco, to LA, to Santa Monica, and down to Carlsbad for a week before flying over to Vegas to finish the trip.

 

Where about are you located... perhaps I can run into you somewhere!!

I'm just east of there approximately 15 miles. Let me know (in a PM) when you'll be in the area and we'll see if we can work something out. BTW: I'm not sure which one you stay at but I consulted on the big one above the flower fields (Grand Pacific Palisades Resort) as well as the the Carlsbad Seapointe Resort.

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We stay at the marbrisa which is at the top now.  It’s the newest.  I’ll pm you for sure and I’ll let you take me to a good Mexican restaurant on my dime!!!

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22 minutes ago, bosco said:

We stay at the marbrisa which is at the top now.  It’s the newest.  I’ll pm you for sure and I’ll let you take me to a good Mexican restaurant on my dime!!!

I know where that is located (Just north of Legoland) but I didn't work on it.

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12 hours ago, DerHusker said:

Thank you mbellot. I start with good quality fresh tortillas from my local Tortillaria. (Next best thing to making them fresh yourself) I then  heat each tortilla on my 10.5" C.I. griddle that I've lightly sprayed with oil.

 

By heating each tortilla you develop a thin crust that keeps it from completely adsorbing they sauce like a sponge.  I then place them into my tortilla warming to keep them hot which makes them more pliable for rolling. After they are all rolled and covered in sauce and cheese I baked them for 15 minute at 375 in the kamado. Hope this helps.

 

Every bit of info I can get helps, even if it ends up teaching me what not to do...

 

You bake hotter and shorter than I have been (350 for 25-30 minutes). I've tried frying briefly to build the crust (plus maybe a water barrier with the residual oil, doesn't seem to work though).

 

Not sure I have a Tortillaria near me (suburbs of Chicago), but it's something to look into. So far I've been limited to grocery store tortillas.

 

Thank you!

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