Season your whole chicken with Fiesta Rub - Smoke at 350 for about 40 minutes. Make sure the internal temp is around 165. When finished and cooled pull chicken meat off the bone.
Saute the diced onion in butter or oil until softened - Season with Lane's SPF53 rub. Add diced green bell pepper, red bell pepper, and corn to the onions and cook to your desired firmness.
Add the sauteed vegetables in a large bowl, add chicken, Mexican blend cheese, crumbled queso Blanco, Rojo/Verde enchilada sauce, and Fiesta Rub. Mix well!
Assemble/Cook
In a glass baking dish or aluminum baking pan add enchilada sauce and cover the bottom. Take your tortilla, add mixture, roll up, and place fold down in the baking pan. Continue until the pan is full. (you may have leftover mixture)
Pour the rest of the enchilada mix over the top and spread the rest of the Mexican blend over the top. Bake in the oven at 350 for about 20 minutes.
Chicken Enchiladas are an easy dish with great taste and awesome flavors. The smoke on the chicken with the Fiesta rub makes an incredible combo. Add in the sauce and some peppers...Yum! It makes this dish outshine other enchiladas dishes. It is totally worth a try on your next Taco night.
Season your whole chicken with Fiesta Rub - Smoke at 350 for about 40 minutes. Make sure the internal temp is around 165. We used cherry wood to smoke the chicken. When finished and cooled pull chicken meat off the bone.
Saute the diced onion in butter or oil until softened - Season with Lane's SPF53 rub
Add diced green bell pepper, red bell pepper, and corn to the onions and cook to your desired firmness.
Add the sauteed vegetables in a large bowl, add chicken, 1 cup mexican blend cheese, crumbled queso blanco, 4oz of rojo/verde enchilada sauce, and a tablespoon of Fiesta Rub. Mix well
In a glass baking dish or aluminum baking pan add 2 oz of enchilada sauce and cover the bottom.
Take your tortilla, add mixture, roll up, and place fold down in the baking pan. Continue until pan is full. (you may have leftover mixture)
Pour the rest of the enchilada mix over the top and spread the rest of the Mexican blend over the top. (I prefer less sauce and more cheese for a crispier enchilada)
Bake in oven at 350 for about 20 minutes.
Recipe Note
**If you do not want to smoke a whole chicken or have time, then you can pick up a rotisserie from your local grocery store.
**If you are in a real pinch, get the canned chicken. Throw it in while you are sautéing the veggies. Season well with Fiesta Rub.
**You can make this at any heat level. The spicy all. depends on your personal preferenece.
This sounds like an awesome recipe! I’m going to try it this weekend! Thanks so much…we love your products!
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