Smoked enchiladas suizas

1 servings

Ingredients

Quantity Ingredient
3 cups Smoked chicken; shredded, (turkey OK too)
1 cup Canned green chiles; chopped
3 Pickled jalapenos; seeded, rinsed, minced
1 cup Green chile sauce; (homemade or canned if in a rush)
1½ cup Heavy cream
1½ cup Jack cheese; grated
2 Corn tortillas
1 pinch Cilantro; (frsh coriander), if desired

Directions

Been meaning to throw this one up... smoke an extra chicken this weekend and try this. I made this with an extra chicken (done using the "Chicken on a Throne" recipe from Smoke & Spice) and LOVED it, "regular" chicken will never do now for this dish:

Recommended: A cardiologist at the table, as this dish is RICH Preheat oven to 350. Mince 1 cup chicken in food processor (this will help hold filling together). In a bowl, mix with remaining chicken, green chiles, jalapenos, and green chile sauce. Pour cream into a shallow bowl; get tortillas ready to fry.

Heat 1 inch oil (preferred: Canola) in small skillet. When oil is medium hot slide in 1 torilla, turn over with tongs. Leave in long enough to soften, then remove, let oil drip off, dip well in cream, and put in a baking dish.

Spoon filling off-center on the tortilla; roll it up, rolling away from you, and turn, flap side down, into place. Repeat with other tortillas and filling.

Drizzle remaining cream over pan of enchiladas, cover with cheese. Bake 15 to 20 minutes or until cheese melts. Sprinkle with cilantro if desired; serve piping hot.

Posted to bbq-digest by "Karen Green" <<kg@...> on May 5, 1999, converted by MM_Buster v2.0l.

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