T-minus 13 days, 8 hours, 42 minutes, 4 seconds, and counting. When it comes to Thanksgiving dinner, I am all about the planning. I have finalized my menu, started my shopping list, organized what prep will be done on which day the week of, and most importantly, I have decided what to make for our company arriving the day before! The holiday sneaks up on us fast, so this easy, yet delicious meal is perfect for a large crowd, making it one of my go to meals!
This week on the menu, salsa verde chicken enchiladas roasted by the fire in Bull’s extra large pizza oven. I will use Bull’s Non-Stick Square Grill Pan to make and serve the enchiladas tableside to my guests. The handles on the side of this pan make it incredibly easy to maneuver and turn when cooking by the fire. Watch this short video and listen to the cheese bubbling by the hot fire. You can see for yourself how delicious this dish is!
The chef in me loves to make as much as I can from scratch when creating recipes. However, I kept in mind time and convenience when cooking and shopping for this meal. My goal was to create a recipe with a manageable ingredient list and one that requires only 30 minutes to cook. Prepping for and assembling the enchiladas does take a little time, but I kept this into consideration with the sauce and chicken. Purchasing the cooked rotisserie chicken at the store cuts down on prep time tremendously! Buying canned sauce and salsa and adding a few ingredients to jazz it up is a huge time saver, compared to making a salsa verde sauce from scratch.
Chef’s Notes:
- If you do not own a pizza oven, this dish can be baked using your gas grill! To convert your gas grill into an oven, place a pizza stone in the center of the grill on top of the grill grates, turn the outside burners on for indirect heat and close your lid! Depending on temperature, it is important to do this step above to preheat the grill and adjust the dials as needed to get to your desired temperature.
- This dish can be made and placed in the freezer ahead of time. Just make sure to wrap it up well to avoid freezer burn. Place it in the fridge the night before cooking to completely defrost, and it is ready to bake in the oven! An easy, yet delicious meal for the night before Thanksgiving!
- For the Salsa Verde Sauce:
- 1 (28-ounce) can green chile enchilada sauce, mild
- 1 (16-ounce) jar salsa verde, mild
- ½ small yellow onion, roughly chopped
- 3 cloves garlic, cleaned
- 1 tablespoon minced cilantro
- 1 teaspoon sugar
- 2 tablespoons oil
- ½ teaspoon each salt and black pepper
- For the Enchiladas:
- 1 store-made cooked rotisserie chicken, all meat taken off the bone, skin removed, shredded
- 3 cups Mexican 4-cheese, shredded
- 12-16 corn tortillas
- Salsa verde sauce
- Light and preheat your Bull Pizza Oven to 350 degrees or Bull's Gas Grill with Bull's 15" Pizza Stone placed in center, lighting two outside burners for indirect heat to 350 degrees. Click here to review how to build a fire.
- For the Sauce: Place the onion and garlic in a food processor and blend until a liquidy paste forms. Scrape the sides a couple times during the process.
- Place a saucepan on medium-high heat.
- Add oil, onion/garlic mix and saute for five minutes until all the liquid has cooked off.
- Add the enchilada sauce, salsa verde, sugar, salt and pepper and cook for another 5 minutes.
- Add the minced cilantro, taste and add more salt and pepper if needed.
- After ten minutes, turn the heat off and set the sauce aside.
- For the Enchiladas: In a large bowl, place all the shredded chicken, 1 cup of shredded cheese and ½ cup sauce and mix well. Taste mixture and season with salt and pepper, if needed.
- Create assembly line of ingredients to make enchiladas: stack of tortillas, clean plate for sauce-soaked tortillas, salsa verde sauce, shredded chicken mix, bowl with remaining 2 cups shredded cheese and baking dish for enchiladas.
- Add ½ cup sauce to coat the bottom of 9 x 13-inch baking dish.
- Dip the corn tortillas in the sauce to soften, one at a time, and place onto a clean dish.
- Take a sauce-soaked tortilla, add chicken mix, carefully roll and place into baking dish, seam side down. Repeat until all the enchiladas are made.
- Add the remaining sauce to the top of enchiladas. With your hands, carefully push down on the enchiladas to submerge under the sauce.
- To finish, add remaining 2 cups of the cheese to cover the enchiladas and sauce. If you like, add black olives or whatever fun topping you desire before baking.
- Take a piece of foil and spray Bull's Non-Stick Spray to the bottom of the sheet.
- Place the coated foil onto baking dish and crimp sides to cover.
- Place the enchiladas into the pizza oven or on top of the pizza stone, lid closed and allow to cook for 20 minutes.
- For the last 5-10 minutes, remove foil to brown the cheese. If cooking in the pizza oven, keep a close eye to make sure the top does not burn.
- Allow the enchiladas to sit for about 10 minutes before serving.
♥ Chef Amy
Delisioso!