Treat yourself to authentic flavors of Mexico with Enchiladas Suizas! This cheesy and creamy recipe is cooked in a Wood-Fired Oven, with pulled chicken nestled in two tortillas. Every bite is full of the blended tomatillo, serrano & poblano salsa, topped with gooey Oaxaca cheese. Satisfy your cravings with this delicious chicken enchilada recipe!
20 oz chicken (1 boneless skinless breast, 1 boneless skinless thigh)
Cattleman’s Grill Road House Beef & Steak Rub
Cornhusker Kitchen Spray Duck Fat, as needed
1 lb Oaxaca cheese, shredded
12-14 Caramelo corn tortillas
Vegetable oil for frying
Cilantro, minced, for garnish
Cotija cheese, crumbled, for garnish
1 lb tomatillos, husks removed, rinsed
1 poblano pepper
1-3 serrano peppers (depending on how spicy you like)
1/2 white onion, halved
1/2 bunch cilantro, chopped
3 cloves garlic, smashed
Juice of one small lime (about 2 tbsp)
1 tbsp Cattleman’s Grill Mexicano Seasoning
1 cup Mexican crema
For the Creamy Salsa Verde (yields 3 cups before crema)
Preheat your Yoder smokers YS640s Pellet Grill to 450ºF with the Yoder smokers Wood-Fired Oven installed. Place a Lodge 10.5” x 15.5” Cast Iron Baking Dish inside the wood-fired oven to preheat.
Season your chicken with the Cattleman’s Grill Road House Beef & Steak Rub.
Spray the baking dish with the spray duck fat (or other oil/spray). Place the chicken on the cast iron.
Add the tomatillos, poblano, Serranos and onion to the cast iron, as well. Cook until the tomatillos are softened and juices just begin to escape. The skin on the peppers should be blistered and slightly charred. The onion should be softened and slightly charred. Total cook time about 15-20 minutes.
Flip the chicken when the bottom is browned. Continue cooking until the chicken breast reaches an internal temperature of 160ºF and the thighs 175ºF, about 8-10 minutes. Transfer to bowl or dish to rest.
Adjust the grill temperature down to 350ºF.
While the chicken and salsa ingredients are cooking, fry your tortillas. Pour vegetable oil into a Lodge 8” Steel Skillet until it is about 1/2” deep. Bring the oil up to about 350ºF-400ºF. Carefully fry the corn tortillas, one by one, very briefly, just until the tortilla begins to puff, but is still very pliable. Fry on both sides then transfer to a bowl or plate lined with paper towels.
To make the salsa verde, first peel the skins from the peppers and discard along with any stems. Transfer the flesh of the pepper to the Vitamix Blender. Add the softened tomatillos and onion as well as the cilantro, garlic, lime juice and Cattleman’s Grill Mexicano Seasoning. Blend until smooth. Add the Mexican crema and blend just until combined.
Shred the cooled chicken by hand. Add 3/4 cup of the salsa to the shredded chicken and mix well. Mix in half (8 oz) of the shredded Oaxaca cheese. Save the other half for topping.
Pour one cup of the salsa in the bottom of a Lodge Cast Iron Casserole Dish and spread evenly.
Top the tortillas with the chicken and cheese filling. Roll up and transfer to the casserole dish. You should have 12-14 enchiladas.
Pour the remaining salsa on top of the enchiladas and spread evenly. Distribute evenly the remaining shredded Oaxaca cheese on top. Transfer to the Yoder smokers Wood-Fired Oven.
Bake for 20-25 minutes total, spinning the casserole dish halfway through. The enchiladas are done when browned on top and the sauce is bubbling around the edges.
Serve topped with minced cilantro and crumbled cotija cheese.
- Serving Size
- 1 enchilada
- per serving
- 66.8 grams
- Saturated Fat
- 39.6 grams
- 231 milligrams
- 2793 milligrams
- 32.1 grams
- 2.7 grams
- 83.6 grams