So, this recipe is so Easy, Simple and Delicious. You must give it a try!
If it goes in the oven, it goes in the pellet smoker!
It's that simple. So basically I got the idea from making chicken enchilada casserole in a slow cooker. Instead of using a slow cooker, I used my Pit Boss pellet smoker and the results were amazing! So amazing, my wife told me to remember this recipe! That is the Ultimate compliment! So here we go, 6 ingredients with a ton of flavor!
And I used Pit Boss Cherry, Apple and Maple Blend pellets which you won't get an over powering smoke flavor, but you will get just enough.
- 2 Boneless Skinless Chicken Breasts
- 24 Oz of Red Chile Enchilada Sauce.
- (Home made or jar. I cheated and used a jar and a half of our favorite Nana's Red Chile Enchalada Sauce)
- 1 can Sliced Black Olives
- Garlic Pepper
- 6 Corn Tortillas cut into strips
- About 2 Cups Shredded Mexican Blend Cheese
For Home made Red Chile Enchilada Sauce, I have a recipe here on ManKitchenRecipes, just use the search and you will find it.
- In a foil pan, add about 8 oz of red chile enchilada sauce to the bottom.
- Place both chicken breasts in pan and sprinkle with garlic pepper
- Add the remaining red chile enchilada sauce (A jar and a half) around the chicken, not on top
- Insert a temperature probe
- Place in pellet smoker at 250 degrees for 1.5 to 2 hours or until chicken reaches 165 degrees
- Remove from pellet smoker and shred the chicken breasts and stir well.
- Take 6 corn tortillas and cut into slices and add to pan
- Add half the can of sliced olives
- Add a cup of shredded cheese and mix all ingredients well
- Smooth ingredients in pan so they are flat
- Top with remaining cheese and olives
- Place back in pellet smoker at 250 degrees for 20 minutes or until cheese is melted.
Let cool a few minutes and serve with rice and or beans and chips.
Note: If you don't want to save the 8 ounces of leftover sauce, you can add it all in but be sure to add a couple more corn tortillas or it will be too soupy.
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