Roast and shred juicy chicken before rolling it up with tender chilies, black beans, and cheese and fire these enchiladas to perfection on the Traeger.
1 Whole Chicken, whole (4lbs)
3 Tablespoon olive oil
salt
pepper
olive oil
1 Small onion, diced
1 Can (4 oz) can diced green chiles
8 Large flour tortillas
2 Can Enchilada Sauce
1 Can (15 oz) cans black beans, rinsed and drained
3 Cup Shredded Mexican Cheese
sour cream
1/4 Cup cilantro, finely chopped
1 Whole Chicken, whole (4lbs)
3 Tablespoon olive oil
To Taste salt
To Taste pepper
As Needed olive oil
1 Small onion, diced
1 Can (4 oz) can diced green chiles
To Taste salt
To Taste pepper
8 Large flour tortillas
2 Can Enchilada Sauce
1 Can (15 oz) cans black beans, rinsed and drained
3 Cup Shredded Mexican Cheese
As Needed sour cream
1/4 Cup cilantro, finely chopped