Smoked Shredded Beef Enchiladas
We smoked a big, beautiful chuck roast because Patti wanted to make big beefy enchiladas to have for our weekend. They were perfect: zingy enough for Ken and not too hot for Patti. We seasoned the roast with Cattleman’s Grill Carne Asada Seasoning and used more in the enchiladas to make it extra good and Ken’s smoked cheeses to make it extra ooey gooey. Yum!
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…
Smoked Shredded Beef Enchiladas
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes at 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Bourbon Blend
Ingredients: Smoked Shredded Beef Enchiladas
- 2lbs. shredded chuck roast
- 1 28oz. can red enchilada sauce, we used medium hot
- 1 can (10oz.) diced tomatoes with green chilies, drained
- 1 cup salsa fresco
- 1 medium sweet onion, minced
- 2 Tablespoons fresh garlic, minced
- 1 ½ cups fresh cilantro, chopped
- 2 Tablespoons Cattleman’s Grill Carne Asada Seasoning
- 1 Tablespoon cayenne pepper
- 3 cups sharp cheddar, shredded
- 3 cups pepper jack cheese, shredded
- 1 cup green onions, chopped
- Tortillas, we prefer flour
- Sour cream, optional
Smoked Shredded Beef Enchiladas
A Wood Pellet Grill Recipe
Directions: Smoked Shredded Beef Enchiladas
In 9×13 baking dish, Patti likes foil pans for easy clean-up, spread in 1 cup enchilada sauce. Combine all remaining ingredients (except tortillas, remaining sauce, pepper jack and green onions) in large bowl. Place a cup of meat mixture on each tortilla. Roll and place seam side down in the prepared pan. Pour on remaining enchilada sauce, sprinkle on pepper jack and top with green onions. Ready for the smoke, do 30 minutes at 350 degrees (177c) in the GMG. You are only reheating the meat and melting the cheese so I haven’t given a temp. But when need to know the temp I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Mix Ingredients
Add Filling
Cover With Your Topping
Into the Green Mountain Wood Pellet Grill
Smoked Shredded Beef Enchiladas
A Wood Pellet Grill Recipe
Lookin Good
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.
Smoked Shredded Beef Enchiladas
A Wood Pellet Grill Recipe
Cooking In the Oven:We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels. Do 30 minutes here at 350 (177c).
Note: The Pacific Living Outdoor Oven also has a smoke box.
Smoked Shredded Beef Enchiladas
A Wood Pellet Grill Recipe
Let’s Eat !!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet
http://www.pacificpelletbbq.com/
All Things BBQ
http://www.atbbq.com/store/show/cg_coffee_rub.html
