Скачать или смотреть EASY Cheesy Chicken Enchilada Casserole! | Buck Junkie Deer Camp Recipes

Today, Malcom shows us how to make cheesy chicken enchiladas, a perfect deer camp dish consisting of tortillas filled with shredded chicken, seasoned Grande Gringo and TX Rub, and smothered in a savory enchilada sauce made in our style. The filling is rolled into the tortillas, placed in a baking dish, topped with more sauce and generous amounts of Monterey cheese, then baked until bubbly and golden brown. The result is a comforting and flavorful dish with a perfect balance of tender chicken, gooey cheese, and zesty sauce.

Cheesy Chicken Enchilada Dip:
Ingredients:
2 cups pulled chicken white and dark meat
1 block cream cheese - softened
1 cup sour cream
1 cup Salsa Verde (from a jar)
1 small can of diced green chilies
2 cups Monterey Jack cheese shredded
2 cups Mozzarella cheese shredded
1 can red enchilada sauce
1/4 cup Malcom’s Grande Gringo Seasoning
3-4 green onions finely chopped
3 Tablespoons fresh cilantro finely chopped

Directions:
1. Prepare pellet grill or any other grill/smoker for indirect cooking at 350°F.
2. In a large bowl add cream cheese, sour cream, and salsa verde. Stir to combine until smooth.
3. Add pulled chicken, diced green chilies, the Monterey Jack cheese, and half of the Mozzarella cheese. Season with 2 Tablespoons of Grande Gringo and stir to combine.
4. Pour the dip mixture into a greased casserole dish or baking pan and drizzle with the red enchilada sauce. Add remaining cheese to top and season top with Grande Gringo and place on the pit.
5. Cook for 40-45 minutes or until cheese has melted and the sides are bubbly. Remove from the pit and garnish with green onion and cilantro.
6. Serve warm with tortilla chips for dipping.

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