Smoky Enchiladas
by Chef Sandy

Smoky Enchiladas

Enchilada Sauce-Yields 4 Cups

2# tomatoes, quartered 
1 large onion
1 jalapeño 
4 cloves garlic
3 dried guajillo peppers
1 green pepper 
1 cup chicken stock
½ cup fresh pineapple (for sweetness, can be omitted or substituted with canned)
1 Tbsp honey, if desired
Salt and pepper
2 Tbsp oil
2 tsp ground cumin 

For garnishing finished enchiladas:
Mexican Crema
Cotija Cheese
Avocado slices


This delicious, smoky enchilada sauce (not too spicy) is easy to make in your SmokinTex smoker.  At the same time that you are smoking chicken, use your seafood grill to smoke the vegetables to create a delicious enchilada sauce.

Quarter the tomatoes, and cut the other vegetables into chunks. Salt with 1Tbsp kosher salt (this will help the dehydration of the tomatoes as well as flavor your sauce).  The dried chile pods will be smoked on the same tray as the rest of the vegetables.  Smoke at 225°F until the tomatoes are slightly reduced in volume, and the peppers look “cooked.”  It took about 4 hours at my house, at high altitude.  Do not let the tomatoes dry to a leathery consistency. At this point the onions will still be a little crispy, and we’ll take care of that by cooking them with chicken stock on the stove.

When the guajillo peppers are removed from the smoker, rehydrate by pouring boiling water over them and steep for 30 minutes. Remove peppers from liquid and reserve liquid for use if necessary for blending.

Sauté the smoked onions on the stovetop until translucent, then add cumin to pan and toast the spices in the oil until fragrant.  Add chicken stock and simmer all until the onion is perfectly tender.

Place the vegetables, including the smoked tomatoes, peppers (smoked and rehydrated) and onions in the blender with the pineapple (if using). Blend until a smooth sauce is formed. Add the reserved guajillo water or chicken stock as needed to get a smooth, slightly thick enchilada sauce. Taste and add salt and pepper as needed.

Filling for 6 Enchiladas:
12 oz cooked, cubed chicken breast meat (smoked whole bone-in breasts with hickory for 1 ¼ hours at 225°F until done)
8 oz Colby Jack cheese, shredded
¼ cup enchilada sauce
6 artisan corn/wheat tortillas (these are a little larger – 8” and softer than regular corn tortillas)

Spray tortillas with non-stick spray or brush lightly with oil to soften.  Heat in microwave until pliable. Combine other ingredients and fill warmed tortillas, placing seam side down into prepared baking dish.

To prepare the enchiladas, grease an ovenproof casserole, and then add just enough sauce at the bottom to cover. Add enchiladas and cover with additional enchilada sauce, plus crema and cheese. Bake at 350°F, covered for 25 minutes, then uncover and cook 5-10 additional minutes until bubbly.

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