Gringo Chicken Enchiladas Recipes

GRINGO SMOKED CHICKEN ENCHILADAS RECIPE

Steps:

• Prepare pellet smoker for indirect cooking at 300 degrees.
• Dry the outer surface of chicken with paper towel and brush with Canola oil. Season well with Grande Gringo seasoning.
• Place chicken on pellet smoker and cook until internal temperature reaches 165 in breast. Rest for 10-15 minutes and pull into bite size pieces by hand.
• Heat 1 Tablespoon of oil in a large sauce pan over medium heat. Sauté onion for 2-3 minutes, add garlic and continue to sauté for 1-2 minutes. Add diced green chilies and cook for 1-2 minutes. Pour in salsa verde and bring to a slight simmer.
• Add sour cream and reduce heat to low. Stir until sour cream is smooth. Slowly add half of the Monterrey Jack cheese stirring as needed to melt cheese. Season with a good pinch of Grande Gringo and fresh cilantro.
• Pour half of the sauce into a bowl over the pulled chicken and mix gently to combine.
• To assemble the enchiladas: Ladle a few spoons of the sauce into a casserole dish or baking pan.
• Warm the corn tortillas in hot oil for 3-5 seconds each side. Place 2 Tablespoons of the chicken mixture on each tortilla and fold the shell around. Place the enchiladas seam side down in the baking dish.
• Ladle the remaining sauce over the top of the enchiladas and top with the remaining Monterrey Jack cheese. Place slices of jalapeño on top and sprinkle with a little extra Grande Gringo.
• Place the baking dish on the pellet grill set for 350 degrees. The enchiladas need to cook for about 30 minutes or until the cheese is brown and bubbly on top.

GRINGO ENCHILADAS

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

GRINGO CHICKEN ENCHILADAS

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
• Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
• Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.

CHICKEN RANCH ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
• Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
• Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

CHICKEN ENCHILADAS GRINGO STYLE

Steps:

• 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
• 2. Drain broth but leave 2 tablespoons broth on low heat.
• 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
• 4. Add can of green chilies, stir.
• 5. Add shredded chicken and 2 tablespoons sour cream, stir.
• 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
• 7. Cover enchiladas with remaining sauce.
• 8. Cover in remaining cheese.
• 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!

POBLANO CHILE ENCHILADAS A LA GRINGA

Steps:

• Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
• Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
• Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
• Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
• Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.