BakeMexican
Chicken enchiladas
Tinga or shredded thigh, tortillas, salsa verde or red, cheese. Same oven as the beef ones, different filling.
Made it?
1 hr · 30 min hands-on · pull 165°F · rest 8 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- shredded chicken, tinga or plain3 lb
- corn tortillas12
- salsa verde or red enchilada sauce3 cups
- melting cheese2 cups
- to finishcrema, cilantro, onion
Method
- 1
Warm tortillas. Fill, roll, sauce, cheese.
- 2
375°F 20 minutes until bubbling.
- 3
Rest 8. Crema and onion. Verde with chicken, red with beef is a habit, not a law.
If you don’t have it
- chicken thighs → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- shredded chicken, tinga or plain → What you actually have, if it is the same muscle family. Salsa chicken from the crock is an honest filling.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making cilantro-lime rice.
While the steak rests or the turkey browns. Long-grain rice, water, salt. Off heat, lime and cilantro folded in. It should be fluffy, not wet.
25 min
Same cut
Chicken thighs
Grill it, bowl it, shred it.