Remove skin from chicken and shred chicken into medium size
pieces. In a skillet over medium heat, add cooking oil. When oil is
hot, lightly fry taco shells for 20-30 seconds on each side, drain
on paper towel and set aside.
In a 13X9 oven proof casserole dish, spray with nonstick cooking
spray, add a couple of ladles of chili gravy on bottom of casserole
dish.
Dip taco shells one at a time in chili gravy, lay shell on bottom of
pan, add a half a handful of chicken, about 1 tablespoon of grated
cheese and roll up enchilada.
Repeat until you used up all the shells. When finished, add more
cheese on top of rolled enchiladas, spoon remaining chili gravy on
top of cheese and garnish with half the green onions.
Bake at 375 degrees for 30 minutes. Top with remaining green
onions, garnish with sour cream.
Chili Gravy
¼ c. cooking oil
¼ c. flour
1 can chicken broth
1 small can hot tomato sauce
Spice Blend (recipe below)
Spice Blend-
2 tbsp. chili powder
2 tsp. cumin
1 tsp. Mexican oregano (dried, crushed)
1 tsp. creole seasoning
½ tsp. black pepper
½ tsp. onion powder
½ tsp. paprika
Mix Well
In a sauce pan heat oil on medium high heat, when hot add flour
and whisk to form a light brown roux, not the color of gumbo
roux, whisk for about 2-3 minutes to accomplish the correct roux
color.
Add spice blend and whisk well, add broth and tomato sauce.
Cook for about 5 minutes on low heat, stirring occasionally.
Smoked Chicken
Brine-
2 whole chickens
16 c. water
1 tbsp. black pepper
½ c. kosher salt
1 c. lemon juice
3 tbsp. hot sauce
1 tbsp. onion powder
1 tbsp. garlic powder
½ tbsp. paprika
Directions-
Rinse chickens and pat dry. In a large non-reactive bowl mix water
and all ingredients. Whisk well. Add chicken and allow to marinate
overnight. Drain chicken and season with spice rub.
Smoke at 250 degrees for 1 hour. This will allow the skin to get
crispy, then reduce heat on smoker to 225 degrees and cook until
an instant read thermometer reads 165 degrees when stuck in the
thigh part of the chicken.
Approximately 2-2 ½ more hours. Allow chicken to rest about 10
minutes before cutting.
Spice Rub-
1 tbsp. black pepper
1 tbsp. creole seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
½ tbsp. paprika
½ tbsp. chili powder
Mix well.
Originally Submitted
1/16/2013
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