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Roast and shred juicy chicken before rolling it up with chilies, black beans, and cheese then fire these enchiladas to perfection on the Traeger.
1 (4 lb) whole chicken
3 Tablespoon Olive oil
Salt
Freshly ground black pepper
Olive oil
1 Small white onion, diced
1 (4 oz) can diced green chilies
8 Large flour tortillas
2 (10 oz) cans enchilada sauce
1 (15.5 ounce) can black beans or lentils, rinsed and drained
3 Cup Mexican-blend shredded cheese
Fresh cilantro, for serving
Sour cream, for serving
: 350 ˚F
1 (4 lb) whole chicken
3 Tablespoon Olive oil
As Needed Salt
As Needed Freshly ground black pepper
: 350 ˚F
: 165 ˚F
As Needed Olive oil
1 Small white onion, diced
1 (4 oz) can diced green chilies
8 Large flour tortillas
2 (10 oz) cans enchilada sauce
1 (15.5 ounce) can black beans or lentils, rinsed and drained
3 Cup Mexican-blend shredded cheese
: 350 ˚F
Fresh cilantro, for serving
Sour cream, for serving