For the Salsa Verde:
- 7 fresh tomatillos
- 1 medium white onion
- 4 cloves fresh garlic
- 2 fresh jalapenos
- 1 bunch fresh cilantro
For the Suiza sauce:
- 1/2 cup heavy cream
- 1 cup chicken stock
- 2 Tbsp butter
For the enchiladas:
- White corn tortillas
- 1 whole chicken
- 1 poblano pepper
- Reload High Caliber seasoning
- shredded Chihuahua cheese ((or any melty white cheese you like))
- Cholula ((optional))
- sour cream ((optional))
Step 1: Prepare the chicken
- Set your grill or smoker up for indirect cooking and preheat to 350 degrees.
- Spatchcock the chicken, then season liberally with Reload High Caliber inside and out.
- Smoke the chicken until the thickest part of the thigh reads 165 degrees with a probe thermometer.
- Pull the chicken into bite-sized pieces.
Step 2: Make the Roasted Salsa Verde
- Remove the papery outer layer from the tomatillos, half jalapenos lengthwise (and de-seed if you’re a wimp), quarter the white onion, and peel the garlic.
- Toss the prepped veggies in cooking oil and spread evenly on a sheet pan.
- Roast under your oven’s broiler for 5-10 minutes, tossing and flipping every few minutes until the ingredients begin to blister evenly. Keep an eye on the garlic-if it begins to burn, remove it from the pan early.
- Add all the roasted ingredients to a food processor or blender and pulse a few times to break the veggies up.
- Add a handful of fresh cilantro to the blender along with 1/2 teaspoon of salt, then pulse until the mixture has the consistency of chunky salsa.
- Taste for seasoning and add salt as needed. Pulsing to mix it in.
- Pour 1/4 of your salsa verde into a bowl-you’ll use this later. Leave 3/4 of the salsa verde in the blender for the next step.
Step 3: Prepare the Suiza Sauce
- Continue to blend the remaining 3/4 of the salsa verde using the “liquify” setting on your blender/food processor until smooth.
- Pour into a medium saucepan over medium heat.
- Add the heavy cream and chicken stock and stir until the mixture has combined and heated through and begins to reduce. Stir in the butter and remove from heat.
- Taste for seasoning and add salt if needed.
Step 4: Prepare the enchiladas
- Optionally, roast the poblano pepper and remove the black outer skin.
- Dice up the poblano and add to a large skillet over medium-high heat with some cooking oil.
- Add shredded chicken to the skillet and stir to combine and heat through.
- Season with Reload High Caliber to taste, then remove from heat.
- Spoon some suiza sauce into a casserole dish to cover the bottom.
- Dip each corn tortilla in the suiza sauce, then fill with the chicken/poblano mixture and shredded cheese. Roll into an enchilada and add to the casserole dish seam side down. Repeat until the dish is full.
- Spoon or pour remaining suiza sauce around the enchiladas, top with shredded cheese, and shake on some Reload High Caliber to top it off.
- Bake at 380 degrees (or add back to the smoker for some extra flavor) until the cheese is melty and begins to brown and the suiza sauce is bubbly.
- Optionally, combine sour cream and hot sauce with some water to create a drizzly, creamy sauce for topping.
- Plate and serve rippin’ hot. Matt likes to pour some of the reserved chunky salsa verde over the top.