Ingredients
Method
- Cook the chicken thighs however you like. I prefer doing it on the grill to get a little smoke flavor. I apply the rub and cook them at 350 until they reach 165 degrees, about 45 minutes. Or, use about 1 lb of rotisserie chicken.
- Let the chicken cool, and then pull the meat off. Discard the skin and bones.
- Divide the meat into 6-8 portions. Put 1/4 cup mexican cheese and chicken portions in the tortillas. Roll them up and put them in a Pam-sprayed baking pan with the seam down. A little non-stick spray in the pan will help keep them from sticking.
- Pour the enchilada sauce over the top. Put more mexican cheese on the top, as well as some crumbles of queso fresco.
- Cook at 325 for 30 minutes. I do it on the grill just to give it a little more smoke flavor.
- Top with diced green onion and sour cream.
Notes
Note: This is a very mild recipe. If you want it hotter, you can add some jalapenos or hot sauce to the recipe. Note 2: 12/28/19. My family instructed me to take some notes, because it was really good tonight. Here's some things that I did that were nuances to the recipe:
● The thighs were cooked without any seasoning on them. I mixed in the seasoning after pulling the chicken from the thighs.
● I used a "Smoke Tube"*** during the cooking of the thighs to add additional smoke flavor. A smoke tube is a metal cylinder that you fill with wood pellets and light with a butane torch. It adds smoke to any grill. Even on a wood pellet grill, there isn't much smoke at 350. This adds smoke at any temp.
● I also used the "Smoke Tube" during the final cook of the enchiladas. The taste of smoke really influence the overall flavor of the meal, but it wasn't overwhelming.
● I added a BBQ rub to the chicken after pulling it from the thighs. I used Myron Mixon's Hot Rub. It added a bit of flavor and heat to chicken.
● The thighs were cooked without any seasoning on them. I mixed in the seasoning after pulling the chicken from the thighs.
● I used a "Smoke Tube"*** during the cooking of the thighs to add additional smoke flavor. A smoke tube is a metal cylinder that you fill with wood pellets and light with a butane torch. It adds smoke to any grill. Even on a wood pellet grill, there isn't much smoke at 350. This adds smoke at any temp.
● I also used the "Smoke Tube" during the final cook of the enchiladas. The taste of smoke really influence the overall flavor of the meal, but it wasn't overwhelming.
● I added a BBQ rub to the chicken after pulling it from the thighs. I used Myron Mixon's Hot Rub. It added a bit of flavor and heat to chicken.