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!
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.