Thursday, January 3, 2013

Smoked Chicken Enchiladas w/ Chili Gravy

Bird is the Word!


I love chili gravy with enchiladas because it gives enchiladas a nice rich color and flavor. 


I also use the more traditional red chili enchilada sauce which is not as thick as chili gravy.


Which ever sauce  you decide to make, please note that the smoked chicken holds the key to this wonderful dish.

 

Make sure you roll the enchiladas tight and place them really close together in the casserole dish.


You could chose to cook the enchiladas the same day, or you could freeze them and cook them at a later date.


These enchiladas taste fabulous! You have to make these immediately.



Smoked Chicken Enchiladas:

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients: 

1 whole smoked chicken, skin removed shredded (recipe below)
4 c. cheese, grated
16 taco shells
1 c. cooking oil
Green onions
Sour cream
Chili gravy (recipe below)

Directions:

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. 

Enjoy!

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

Directions:

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
adapted from Food and Wine

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.

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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