Smoked Chicken Enchiladas
Enchiladas / Dinner
Lane's SPF-53 Rub
Lane's Fiesta Rub
1 Whole Chicken
2 shucks of corn
1 yellow onion diced
1 red bell pepper diced
1 green bell pepper diced
Three cheese Mexican blend
19oz can - Verde or Rojo enchilada sauce
8 count medium corn/flour tortillas
Optional ingredients: Avocado - Sour Cream - Cilantro
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 sauted 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.