Weber Q Australian Fusion Chicken Enchiladas
Discover a world of flavour with our Weber Q Australian Fusion Chicken Enchiladas! This unique fusion blends the hearty satisfaction of traditional enchiladas with a down-under twist cooked to perfection on the iconic Weber Q grill. You won’t want to miss this taste of Australia-meets-Mexico!
There’s something remarkable about using fresh ingredients in your kitchen.
As I woke yesterday to chirping birds, I knew it was the perfect day to create my Weber Q Australian Fusion Chicken Enchiladas.
The stars of the show? A collection of colourful, juicy ingredients: ripe tomatoes, sundried tomatoes, a red onion, and vibrantly red capsicum.
I firmly believe that fresh ingredients are the secret to a mouthwatering sauce; their natural flavours are unbeatable.
Ingredients to make Weber Q Australian Fusion Chicken Enchiladas?
Sauce:
- Ripe tomatoes
- Sundried tomatoes
- Garlic
- Red onion
- Red capsicum (bell peppers)
- Cumin
- Smoked paprika
- Ground coriander
- Apple cider vinegar
- Salt & black pepper
- Olive oil
Chicken Enchiladas:
- Chicken thighs (or breast)
- Bacon
- Corn kernels
- Olive oil
- Lane’s magic dust spice rub (optional)
- brown onion
- garlic cloves
- green capsicum
- Feta cheese
- tasty cheese (or your favourite cheese blend)
- tortillas
- Fresh coriander (cilantro) for garnish
How to make fresh vege sauce for chicken enchiladas
To make Weber Q Australian Fusion Chicken Enchiladas, you will need to set up your Weber Q.
Place a convection tray and trivet onto your grill and crank up the heat to high. Let it warm up for 15 minutes to get nice and hot.
While that’s heating up, let’s prep our veggies. Grab your tomatoes, red onion, and red capsicum. Chop them in half and put them on a tray with your garlic cloves. Drizzle everything with some olive oil, then sprinkle with salt and pepper. This is going to make everything super tasty!
Once your Weber Q is heated, carefully put your tray of veggies onto the trivet. Leave it to cook for 20 minutes or until all your veggies are soft. Just remember to leave the gas knob on high.
Family Q: For those using the family Q, leave the large gas control knob in the high position, and turn the small knob off.
Now, it’s blending time! Take all your roasted veggies and put them in a food processor. Add your sun-dried tomatoes, cumin, smoked paprika, coriander, and apple cider vinegar. Blend it all up until it’s smooth. This is going to be your yummy enchilada sauce.
Pour your sauce into a saucepan and let it simmer. Let it cook for about 10 minutes with the lid on, and remember to stir it occasionally. This will help all the flavours mix together.
Give it a taste, and add salt and pepper if you think it needs it. Once you’re happy with the flavour, put it to one side.
And that’s it! You’ve just made your very own enchilada sauce. Easy, right? Now, let’s get those enchiladas ready!
How to make the filling for chicken enchiladas?
Let’s jump into making the filling for our tasty Weber Q Australian Fusion Chicken Enchiladas. Don’t worry. I’ll guide you through it.
Grab your chicken thighs or breast, rub them with olive oil, and season with some salt and pepper. Then, pop them onto your preheated Weber Q.
Remember, we want to keep the grill on medium-high heat and close that lid! Let the chicken cook flipping halfway or until the internal temperature is about 74C (165F).
Once the chicken is all cooked, take it off the grill and let it cool down. Then, shred it into pieces. For an extra flavour kick, sprinkle some of Lane’s magic dust rub over it and give it a good toss.
Now, it’s bacon time! Grill the bacon on the Weber Q griddle until it’s all crispy and tasty. Chop it into small pieces after you take it off the grill.
Grab a pan and put it on high heat. Drizzle in your olive oil and throw in the diced onion and garlic. Cook them until the onion becomes soft and translucent. Add in the diced green capsicum, corn kernels, and chopped bacon and cook it all until the capsicum gets soft.
In goes the shredded chicken and some of that delicious enchilada sauce you made earlier. Let everything mingle together for a couple of minutes, then take it off the heat.
Now, let’s build our enchiladas! First, spread a thin layer of the enchilada sauce in a baking dish. Then, fill each tortilla with your chicken, corn, and bacon mixture. Sprinkle some feta cheese on top, roll up the tortilla, and put it in the dish.
Pro Tip: I use a 7cm(H)/42.5(W)/25cm(D) baking dish which will fit 8-10 enchiladas depending on how much filling you put in your tortillas.
Once you’ve rolled up all your enchiladas, pour the rest of your enchilada sauce on top. Sprinkle the cheddar cheese over the sauce, then cover the dish with foil.
Time to bake! Put a convection tray and a trivet on your Weber Q and place your dish on it. Let it cook on medium heat for about 20 minutes or until the cheese is melted and bubbly. If you want a golden top, put it under your oven grill for a few minutes.
Last but not least, sprinkle some fresh coriander on top before serving.
And there you have it! Your very own Weber Q Australian Fusion Chicken Enchiladas. Enjoy!
Frequently Asked Questions
My Weber Q Australian Fusion Chicken Enchiladas are quite flavorful and hearty on their own, but they can be complemented with a range of side dishes.
A fresh, tangy salad with ingredients like lettuce, tomatoes, avocados, and a squeeze of lime can balance the rich taste of the enchiladas. Corn on the cob or a corn salad also works well.
Consider a side of refried beans or Spanish rice for something a bit heartier.
While chicken is a popular choice, you could also use other meats like shredded beef or pork. Seafood, such as shrimp or fish, can make delicious enchiladas.
Consider grilled vegetables, black beans, or cheese for a vegetarian option.
For vegans, enchiladas can be filled with a mixture of beans, corn, and grilled vegetables and topped with vegan cheese or sauce.
Use plant-based meat substitutes or grilled tempeh if you want a more ‘meat-like’ texture.
Remember, balancing flavours and textures is the key to a great enchilada, so feel free to get creative!
Check out some of our favourite Weber Q Recipes!
- Weber Q Roast Pork with Perfect Crackling
- Weber Q Roast Lamb with Garlic and Rosemary
- Smoked Tender Weber Q Baby Back Pork Ribs
- Smoked Weber Q Meatloaf with a Sweet Honey Glaze
- Creamy Weber Q Chicken and Mushroom Casserole
- Cheesy Weber Q Beef and Pork Lasagna
Weber Q Australian Fusion Chicken Enchiladas
Equipment
- 7cm(H)/42.5(W)/25cm(D) baking dish
Ingredients
Enchilada Sauce
- 500 g ripe tomatoes (1.1lb) halved
- 50 g sundried tomatoes (1.7oz)
- 3 garlic cloves
- 1 large red onion halved
- 1 red capsicum (bell pepper) halved
- 2 tsp cumin
- ½ tbsp smoked paprika
- 1 tsp ground coriander (cilantro)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- salt & black pepper to taste
Enchilada Filling
- 500 g skinless chicken thighs (1.1lb) or breast
- 200 g streaky bacon (7.0oz) or rindless
- 150 g feta cheese (5.2oz) crumbled
- 1 tin (400g) corn kernels (14oz) drained
- 1 tbsp Lane’s magic dust spice rub (optional) See Note 1
- 1 large brown onion finely chopped
- 3 garlic cloves finely chopped or minced
- 1 green capsicum (bell pepper) finely chopped
- 1 cup tasty cheese chedder or blend
- 8 medium tortillas
- fresh coriander (cilantro) optional for garnishing
Instructions
Enchilada Sauce
- Lay a convection tray and trivet onto your Weber Q and preheat on high for 15 minutes. Cut the tomatoes, red onion, and red capsicum into halves. Arrange them on a tray together with the garlic. Drizzle with olive oil, and season with salt and pepper.
- Once preheated, place the tray of vegetables onto the trivet and roast for 20 minutes or until softened, leaving the gas control knob in the high position. Family Q: Turn the small gas control knob to the low position and leave the large gas control knob on high.
- In a food processor, combine the grilled vegetables, sun-dried tomatoes, cumin, smoked paprika, coriander, and apple cider vinegar. Process until smooth.
- Pour the sauce into a saucepan and simmer. Cook for about 10 minutes, stirring occasionally, until the flavours meld together. Season with salt and pepper to taste. Then set it aside.
Enchilada Filling
- Rub the chicken thighs with olive oil and season with salt and black pepper. Grill directly on the Weber Q on medium-high heat with the lid down until fully cooked or until the internal temperature reaches at least 74C (165F). Family Q: Leave the large gas control knob in the high position and the small gas control knob on low.
- Remove the chicken, let it cool, and shred it. Then (optionally) add 1 tablespoon of Lane’s magic dust rub and toss the chicken until the rub is well combined. (See Note 1)
- Grill the bacon on the Weber Q griddle until crispy. Remove and chop into small pieces.
- In a pan over high heat, add 1-2 tbsp olive oil, and sauté the diced onion and garlic until the onion is soft and translucent. Turn the heat down to medium-high and add the diced green capsicum, drained corn kernels, and chopped bacon. Cook until the capsicum has softened.
- Stir in the shredded chicken and 3/4 cup of the enchilada sauce Cook for 2-3 minutes, then remove from heat.
- Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken, corn, and bacon mixture and a sprinkle of crumbled feta cheese on the lower third of the tortilla. Roll up the tortilla and place it seam-side down in the baking dish.
- Once all the tortillas are filled and in the dish, pour the remaining enchilada sauce over the top. Sprinkle with the grated cheddar cheese.
- Cover the baking dish with aluminium foil and place a convection tray onto your preheated Weber Q together with a trivet and cook on medium heat for 20 minutes or until the cheese is melted and bubbly. If desired, grill in your oven for a few minutes for a nice golden top. Family Q: Turn the small gas control knob off and cook on the large gas control knob to the medium/middle position.
- Garnish with fresh coriander before serving and enjoy!
Notes
- Recipe Note 1: If you don’t have Lane’s magic dust spice mix, you can make your own by mixing 1 tablespoon each of brown sugar, salt, paprika, and dried mustard powder. Add 1/2 teaspoon each of black pepper, cayenne pepper, and ground cumin. This should yield a similar smoky, sweet and spicy flavour profile.
- Serve these enchiladas hot, garnished with extra fresh coriander and a side of sour cream or guacamole.
- A crisp green salad or grilled vegetables would complement these enchiladas well. You could also serve with a side of rice or beans.
- For drinks, a cold beer or a margarita would pair wonderfully with the flavours in these enchiladas. For a non-alcoholic option, a refreshing iced tea or a lime and mint-infused water would be delightful.
