Step 1: Prepare the chicken

1. Set your grill or smoker up for indirect cooking and preheat to 350 degrees.
2. Spatchcock the chicken, then season liberally with Reload High Caliber inside and out.
3. Smoke the chicken until the thickest part of the thigh reads 165 degrees with a probe thermometer.
4. Pull the chicken into bite-sized pieces.

Step 2: Make the Roasted Salsa Verde

1. 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.
2. Toss the prepped veggies in cooking oil and spread evenly on a sheet pan.
3. 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.
4. Add all the roasted ingredients to a food processor or blender and pulse a few times to break the veggies up.
5. 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.
6. Taste for seasoning and add salt as needed. Pulsing to mix it in.
7. 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

1. Continue to blend the remaining 3/4 of the salsa verde using the “liquify” setting on your blender/food processor until smooth.
2. Pour into a medium saucepan over medium heat.
3. 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.
4. Taste for seasoning and add salt if needed.

Step 4: Prepare the enchiladas

1. Optionally, roast the poblano pepper and remove the black outer skin.
2. Dice up the poblano and add to a large skillet over medium-high heat with some cooking oil.
3. Add shredded chicken to the skillet and stir to combine and heat through.
4. Season with Reload High Caliber to taste, then remove from heat.
5. Spoon some suiza sauce into a casserole dish to cover the bottom.
6. 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.
7. Spoon or pour remaining suiza sauce around the enchiladas, top with shredded cheese, and shake on some Reload High Caliber to top it off.
8. 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.
9. Optionally, combine sour cream and hot sauce with some water to create a drizzly, creamy sauce for topping.
10. Plate and serve rippin’ hot. Matt likes to pour some of the reserved chunky salsa verde over the top.