Directions

• Main Prep
• Mix and rub the chicken spices over all the chicken pieces.
• Grill or smoke or fry the chicken.
• Fry up the onion, nice and dark. Caramelize it if you want.
• The sauce/roux
• In a pot, melt the butter on med-high, bring it to a “boil”.
• Add flour and whisk well, return to boil and stirring constantly.
• Add half the stock, mix it and add the other half, return to boil. Stir constantly.
• Add the sour cream, mix well, find desired consistency and and set aside.
• Assembly
• In an open tortilla, place some chicken, onion and some cheese.
• Roll up the tortilla, and pan fry to crisp the tortilla a bit
• Place seam-down in a 9×13 pan.
• Once the pan is full, pour the sauce all over the enchiladas.
• Sprinkle remaining cheese over the top.
• Place in BBQ/Smoker/Oven for ~20-25 minutes at 400.
• Top with picante sauce, sour cream and/or jalapenos and serve.