Petunia’s Enchiladas were to honor Petunia Pig coming for dinner and she was delicious. Two of Patti’s beautiful friends were coming over and we wanted to fix them something special. So, we cubed a lot of our smoked pig and our smoked cheese to make an easy dish you can make the day before.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Petunia’s Enchiladas
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes at 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grill’s Texas Blend BBQ Pellets

Ingredients: Petunia’s Enchiladas

• 8 cups cubed smoked pork
• 2 cans nacho cheese or cream of chicken soup
• 1 16oz. can black beans, drained
• 6 cups shredded smoked cheese, divided
• 1 14oz. can diced tomatoes with chilies, drained
• 1 cup green onion sliced
• 2 Tablespoons garlic sauce
• 1 Tablespoon Date Night Doins Heat (Our Store)
  
• 2 cups chopped cilantro
• 1 28oz. can enchilada sauce
• Chipotle powder, to taste
• 1 4oz. can sliced black olives, drained
• Large tortillas, we like flour

Petunia’s Enchiladas
A Wood Pellet Grill Recipe 

 

Cooking Directions: Petunia’s Enchiladas

Preheat your grill to 350* (177c).

In a large bowl blend all ingredients except tortillas, enchilada sauce and 2 cups of cheese.

In a 9×13 baking dish, Patti prefers foil or cast iron, pour in a cup of enchilada sauce.

Place in the center of each tortilla place ¾ cup of pork filling. Roll up and place filled tortilla in pan seam side down. Pour remaining enchilada sauce over tortillas. Top with remaining cheese and dust (to taste) with the Chipotle Chile powder.

After about 30 minutes or so the cheese should be melted, and everything blended. Keep in mind that everything is already cooked, and you are just heating it up and blending the cheese…

When needed I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Petunia’s Enchiladas
A Wood Pellet Grill Recipe 

 

 

Petunia’s Enchiladas
A Wood Pellet Grill Recipe