Smoked Chicken Enchiladas

  • 30
    min prep
  • 1
    hours total
  • 8

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

Let's Make This!

  • 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
  • Enchiladas
  • Step 1

    Combine three cheeses and set aside 1 cup of the blend.

  • Step 2

    In a medium pan over medium heat, sauté onions in 2 tablespoons of canola oil with a little salt and pepper until soft. Cool.

  • Step 3

    In a large bowl, combine chicken, sautéed onions, 2 cups of the cheese mixture, and cilantro and mix well.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Spread enough Ranchero sauce over the tops of all the tortillas to coat evenly. Sprinkle remaining cheese over the top.

  • Step 7

    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)
  • Step 1

    Sautee onions and garlic in canola oil until soft.

  • Step 2

    Add remaining ingredients and simmer 45 minutes. Puree in blender until smooth. Season with salt.

Recipe By

Hosea Rosenberg

Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.

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