Smoked Red Chicken Enchiladas with New Mexico Red Chile Sauce and Fresh Corn Tortillas
There’s something sacred about red chile in New Mexico—it’s not just an ingredient, it’s a way of life. I’ve always loved how deep and earthy that sauce can be, especially when it wraps around smoky chicken and hugs a fresh tortilla straight off the comal. For this recipe, I fired up the smoker, seasoned the chicken with Revolution Barbecue’s Pinche Gringo Adobo Rub, and tucked it all into tortillas made from Masienda’s yellow corn masa. It’s comfort food with soul, kissed by smoke and chile. If you’re craving enchiladas with bold flavor and backyard flair, this one’s for you.
Smoked Red Chicken Enchiladas with New Mexico Red Chile Sauce and Fresh Corn Tortillas
Glenn Connaughton
6
1 hours
3 hours
530
Main Dish
These smoked red chicken enchiladas are built from the ground up—literally. Hand-pressed corn tortillas made with yellow masa from Masienda wrap around juicy smoked chicken seasoned with Revolution Barbecue’s Pinche Gringo Adobo Rub. They’re smothered in a bold New Mexico red chile sauce made from dried chiles, garlic, and stock, then topped with cheese and baked until bubbling. Every bite delivers layers of smoke, heat, and soul—the kind of meal that makes you proud to cook from scratch and even prouder to serve it hot to hungry folks around your table.
Ingredients
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2 ½ pounds bone-in, skin-on chicken thighs
2 tablespoons olive oil
3 tablespoons Revolution Barbecue Pinche Gringo Adobo Rub
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10 dried New Mexico red chiles (or Hatch red chiles), stemmed and seeded
1 tablespoon olive oil
½ yellow onion, chopped
4 cloves garlic, smashed
2 cups chicken stock
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 teaspoon kosher salt, or to taste
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2 cups Masienda yellow masa harina
1 ½ cups warm water
¼ teaspoon Revolution Barbecue Pinche Gringo Adobo Rub
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2 cups shredded Oaxaca or Monterey Jack cheese
Chopped white onion and cilantro, for garnish
Optional: sliced avocado, sour cream, or radish
Directions
Preheat your smoker to 275°F. Rub the chicken thighs with olive oil and coat them generously with Pinche Gringo Adobo Rub. Smoke the chicken until it reaches 175°F internally, about 1 ½ to 2 hours. Let it rest, then shred the meat, discarding the skin and bones. Set aside.
Toast the dried chiles in a dry skillet over medium heat until fragrant, about 30 seconds per side. Place them in a bowl and cover with hot water. Soak for 20 minutes until soft.
In a saucepan, sauté onion and garlic in olive oil until soft and golden. Drain the soaked chiles and add them to a blender with sautéed onion and garlic, chicken stock, cumin, oregano, and salt. Blend until smooth. Taste and adjust seasoning. For a silky finish, strain through a fine mesh sieve.
In a bowl, combine masa harina with Pinche Gringo Adobo Rub. Gradually add warm water and knead into a smooth, pliable dough. Cover with a damp towel and rest for 15 minutes.
Divide into 12 balls and press each one between two sheets of plastic using a tortilla press. Cook on a hot comal or skillet for 45–60 seconds per side until lightly browned and cooked through. Keep warm wrapped in a towel.
Preheat your oven to 375°F. Spread ½ cup of red chile sauce on the bottom of a large baking dish.
Lightly dip each tortilla in warm chile sauce, then fill with smoked chicken and a sprinkle of cheese. Roll and place seam-side down. Repeat with remaining tortillas.
Pour remaining sauce over the top and cover with cheese. Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden.
Top with chopped onions, cilantro, and your favorite garnishes like avocado, radish, or sour cream.
