Smoked Chicken Enchiladas

Overview

Three-cheese chicken enchiladas, imbued with smoky flavor. Smoked chicken breast and a trio of Tillamook smoked cheeses, all wrapped in a blanket of corn tortillas and homemade Ranchero sauce.

"What makes a chicken enchilada sing? Three amazing smoked cheeses from Tillamook and a good set of vocal cords! All ingredients can be prepared in advanced and frozen so you can cook it any time!" - Hosea Rosenberg of Blackbelly Catering

Ingredients

Enchiladas
1 cup (4 oz) Tillamook^® Shredded Smoked Medium Cheddar
1 cup (4 oz) Tillamook^® Shredded Smoked Black Pepper White Cheddar Cheese
1 cup (4 oz) Tillamook^® Shredded Vintage White Smoked Extra Sharp Cheddar
1 medium yellow onion, diced small
2 tablespoons canola oil
2 cups diced smoked chicken breast (if you can’t find smoked, then a seasoned, cooked breast is ok)
¼ cup fresh cilantro, chopped
2 cups (16 oz) canola oil, about 350°
24 round corn tortillas, 6 inch
4 cups (32 oz) Ranchero Sauce (see below) or store bought enchilada sauce
Salsa, Tillamook^® Sour Cream, and guacamole (optional garnishes)

Ranchero Sauce
14 Roma tomatoes, cut in half and charred on grill or roasted in oven
2 white onions, charred on grill and chopped fine
2 tablespoons canola oil
½ cup roasted garlic cloves
1 quart (32 oz) tomato juice
2 oz Dried New Mexico red chiles, stems and seeds removed
Dried Arbol chiles, stems and seeds removed
½ cup fresh lime juice
¼ cup red vinegar
2 tablespoons honey
Kosher salt to taste

Preparation

Enchiladas
Combine three cheeses and set aside 1 cup of the blend. In a medium pan over medium heat, sauté onions in 2 tablespoons of canola oil with a little salt and pepper until soft. Cool. In a large bowl, combine chicken, sautéed onions, 2 cups of the cheese mixture, and cilantro and mix well.

Heat up canola oil. In hot canola oil, dip each tortilla for about 3 seconds to soften and prevent the tortillas drying out and cracking. Lay each tortilla down on a cutting board. Divide enchilada mixture evenly between tortillas (about 2 oz per tortilla). Roll each tortilla and transfer to baking dish. Set each rolled tortilla next to the others so they are snug.

Spread enough Ranchero sauce over the tops of all the tortillas to coat evenly. Sprinkle remaining cheese over the top. Bake at 350°F until browned and bubbly on top, about 10-12 minutes. Serve with extra Ranchero sauce and any additional garnishes.

Ranchero Sauce (skip if using enchilada sauce)
Sautee onions and garlic in canola oil until soft. Add remaining ingredients and simmer 45 minutes. Puree in blender until smooth. Season with salt.