2 Poblanos (2x Serranos optional spice addition)
2 Large bundles of cilantro chopped
2 rubber banded green onions sliced
24oz Sour Cream
12oz Chicken Stock
7oz Can Chipotle Peppers in adobo sauce
10oz Enchilada sauce
1 Red Onion chopped
2 cloves minced garlic
24oz Mexican blend shredded cheese
3 oz oil
Smoke Pork Shoulder on your PK, for this smoke I used a mix of Cherry and Maple wood chunks over lump charcoal fire. Use plenty of your favorite sweet rub, in this case I used one with a little heat as well. Spritz, periodically with liquid mixture of your choice.Wrap with tinfoil at the stall with remaining spritz and cook until probe tender, chopstick in warm butter feeling. Pull and don't ever hesitate adding aus jus. Always add aus jus. While pulling the pork, add seasoning to taste of the bbq rub.
Blister Poblano Directly over the Coals, rotating periodically for even heat around the pepper. Remove from the coals and place the roasted poblanos in a ziploc or tin foil to sweat. Set aside.
In a large saucepan, add oil and firm portions of the sliced green onion saute over low-medium heat until translucent. Add the can of Chipotle peppers, small enchilada sauce, diced garlic, chopped red onion and chicken stock. Bring to a low boil over medium heat before returning to simmer.
Peel and deseed the Poblano Peppers. You want to remove all of the blistered outer skin and the reasoning for the deseeding is as some poblanos can add a healthy amount of spice with their seed. If you are a fan of spice, which I am, do the same process with some Serrano peppers to kick it up a notch.
Remove the sauce from the heat source and allow it to cool, go grab a cold beer or admire that tinfoil around the hunk of pork on your PK if it's still on and you are prepping the sauce. Be sweet for a bit.
In a blender, combine the saucepan mixture, sour cream, handful of shredded cheese, poblanos, chopped cilantro and remaining sliced green onions and S&P or your favorite rub. Take that for a whirl, pulsate to uniform consistency and and gauge. Should be a beautiful shade of reddish orange with flakes of green. A good size blender will make almost 2 Qts of this stuff. Pro Tip: make some quesadillas with this sauce in it, talk about living way more mas.
For the next step, you will want a good workspace to roll up your enchies.
Take a baking dish or larger aluminum pan and coat the surface in nonstick oil of your choosing. Then coat the base of the pan in your newly created favorite enchilada sauce.
Now to get rolling, I find that Mitad y Mitad tortillas work best, half flour half corn. I find that you get the classic corn enchilada taste cut with the flexibility and forgiveness of a fresh flour while packing them. Take a tortilla and roll up a hearty mixture of mostly pulled pork with some shredded cheese. You will want to lie the newly rolled enchie atop of the toritalla seam and nestle her in next to the edge of the baking dish. You will repeat this process until you have filled the pan.
Take more of your new favorite enchilada sauce and cover the tops of the rolled up shredded pork soldiers reporting for duty. Be sure to promote the sauce getting into the nooks and crannies in between their brothers and sisters for optimal coverage.
Then top with shredded cheese, a healthy amount for a golden melt. Sprinkle a light coating of your bbq rub from what you used on the shoulder for color. Protip: don't be afraid to cross hatch the top with a little hot honey pre-cook.
Place enchies on the grill indirectly with a light chunk around 275-300 for about 20 min or until the cheese is melted to your liking.
Cheers to you enchies!