GETTING READY

1. Preheat the smoker to about 250 F using hickory wood.

2. Sprinkle the chicken pieces with chipotle powder, cumin powder, salt and pepper.

MAKING

3. Place the chicken on the smoker rack and cook for 2 to 2 ½ hours.

4. Remove the chicken from the smoker and chop it in small pieces.

For white sauce

5. Meanwhile, in a pan, melt butter and add in flour and cook until the roux turn blonde in colour.

6. Pour in the chicken stock, mix well and bring it to simmer.

7. Add the sour cream and whisk until well mixed and slightly thickened.

8. Stir in the diced chillies and mix well until thickened, and remove and set aside.

For white sauce

9. In a non- stick saucepan, saute onions until translucent.

10. Add tomatoes and garlic and saute for 15 minutes or until the ingredients starts to break down.

11. Put the soaked chilli’s and beef stock and simmer for 10 to 15 minutes.

12. Turn of the heat and let the mixture cool, and blend it in a blender until smooth.

13. Pass the mixture through a sieve in to a pot. And add in cumin, salt and pepper.

14. Simmer the sauce until hot and needed.

FINALIZING

For white sauce enchiladas

15. Place the corn tortilla on a clean working table and put chicken in centre, put sautéed onions and shredded cheese on top, and roll.

16. In a foil container, place the rolled enchiladas, ladle white sauce over it and sprinkle cheese on top.

For ancho chilli sauce enchiladas

17. On a clean working table, place a tortilla dipped in chilli sauce and put chicken in centre, put sautéed onions and shredded cheese on top, and roll.

18. In a foil container, place the rolled enchiladas, ladle chilli sauce over it and sprinkle cheese on top.

19. Place the foil containers on grill and heat them until they start to get bubbly.

SERVING

20. Remove and serve hot.