Grilled chicken and vegetables enchiladas prepared on the grill adds a certain dimension to my outdoor cooking adventures that I find very appealing. The enchiladas that I normally purchase at our local Mexican restaurant frequented by my family, boils their chicken, wraps them in a corn tortilla, pours sauce and adds some cheese to the top. All very similar where ever you may go. My version is just a take away from that basic recipe and powered up a bit to my liking.
Primarily grilled chicken and vegetables, I added some olive, chiles, green sauce and extra cheese; partially leftovers (grilled vegetables and beans) and fresh grilled chicken.
I started out by grilling my bone in chicken breast with a nice coating of rub from OakRidge BBQ, cooked to 160F on the grill direct heat medium, turning only once. I started my grill ten minutes earlier to pre-heat.
Once the chicken was done, I let it rest and cool down a bit to make it easier to handle. Then I preceded to shred and chop the grilled chicken until it was in small bit size pieces.
My grilled vegetables were left overs from my Grilled Quesadilla recipe. Sliced summer squash and zucchini tossed with a adobo and chile sauce. Grilled to just tender and cut into small bite size pieces.
Time to build the enchiladas! Chicken, vegetables, chile’s, cheese, olives and green enchilada sauce.
Next, I rolled them up in whole wheat tortillas and placed them in a foil container. Poured more green enchilada sauce, sprinkled with lots of cheese and topped with olives.
Place this pan of goodness on the grill, indirect heat to cook for about twenty minutes, tops. The cheese will be melted and oozing all over, yum!
And I had some help from my youngest son, Jarin.
So, give this recipe a try, add your own twist and send me a picture!
Till next time! Happy Outdoor Cooking!