White Chicken Enchiladas

The other day I decided to make white chicken enchiladas.

The dish is Amy's favorite that I make; and she was very excited at the prospect even though I was quite sure I got lucky the first time and hadn't made it since.

Have you ever noticed a Pinterest recipe disappearing? It's as if the pin magically links to some other web page. Of course I found this horrifying, as I realized not only was I making a dish I'd only cooked once before, but now I was making it without a recipe.

Thankfully, Pinterest is a magical place. I swiftly found another recipe and proceeded to cook. Find the recipe here.

The next time I make it, I'll use the grill. Maybe even both of them.

I think I could cook the chicken better on the grill by cooking it in a cast iron skillet on the secondary cooking grid for 20 minutes and then shredding it in the pan with the cheese.

I used a little Paprika and Adobo seasoning when frying the tenders up.

I got it! I'll smoke a whole chicken and pull all the meat! That way there will be leftover pulled chicken I can use for chicken salad sandwiches, chicken salads, and even pulled chicken BBQ.

The last step was rolling the enchiladas and pouring the sauce over them. If I smoked a chicken, I could adjust my temperature after taking the chicken off to be shredded. Then I could make my sauce, roll the enchiladas, and load them into my big cast iron skillet to bake on the grill. I'll give it a shot and share my findings.

Have a great weekend!