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Grilled Cast Iron Chicken & Barbacao Enchiladas with a Chipotle Sweet Pepper Suiza Salsa

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Anthony Serrano

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Grilled Cast Iron Chicken & Barbacao Enchiladas with a Chipotle Sweet Pepper Suiza Salsa

Pollo Asado & Barbaco

These are fun and flavorful enchiladas that are meant to be cooked outdoors and in a cast iron pan.

Serves 4

10 Minutes

20 Minutes

  • 1 Package Del Real Pollo Asado
  • 1 Package Del Real Barbacao
  • 2 cups heavy cream
  • 1/4 cup diced grilled white onion
  • 1/4 cup diced grilled sweet peppers
  • 1/4 cup diced grilled cherry tomatoes
  • 2 ounces chiptole
  • 6 cloves garlic
  • 4 ounces goat cheese
  • 4 ounces queso fresco
  • 1 dozen flour or corn tortillas (your preference)
  • Salt & Pepper
  • Garnish
  • 1 Avocado
  • 1/2 cup diced multi colored cherry tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup diced onion
  • 1/4 cup white cheddar cheese

Cooking outdoors can be a lot of fun and create less of a mess in your kitchen! This recipe is fun to cook on your grill or outdoor kitchen. Begin by cooking Del Real Pollo Asado & Barbacao according to direction on the back of the package. Once they have been heated combine & chop the meat into bite sized pieces and set aside until needed. Preheat your our outdoor grill to 400 degrees. In a large pan sauté grilled onion, sweet peppers, tomatoes, chipotle, and garlic. Then add heavy cream and reduce by a quarter. Finish the sauce by stirring in goat cheese & queso fresco. If you want a smoother & tastier sauce use a stick blender to puree the sauce once have added the cheese. This will really help the all flavors come out and really come together. To build your enchilada add 4 ounces of your Del Real meat mixture and a drizzle of the sauce to the center of a tortilla. It is helpful to use a warm tortilla as it will fold easier. Once you have folded your enchiladas place them in a large cast iron pan. Pour the Suiza sauce all over the top of the enchiladas and top with white cheddar cheese. Place your cast iron pan on your outdoor grill or oven and cook for 10 minutes or until the top of your enchiladas are caramelized. Garnish with avocado slices, cilantro, onion, and tomatoes.