For the sauce

30g unsalted butter
2 tbsp oil
1/2 onion, diced
3 tbsp flour
1/2 tsp mild chilli powder
1 tbsp ancho chilli flakes
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
2 cloves garlic, finely chopped
2 tbsp tomato paste
600ml chicken cold stock

For the fillings

4 boneless chicken breasts
1 red pepper
1 yellow pepper
Smokey Carter al pastor rub
cheddar cheese
manchego cheese
flour tortilla wraps

Cook Notes

BBQ Used: Kamado Joe Classic II
Cooking Method: Direct & Indirect
Fuel used: KJ Big Block Lumpwood Charcoal
Cooking Temperature: Medium – High Heat
Accessories used:
Lodge 10.25 inch skillet
Russian Skewers


  1. Fire up your BBQ and set it up for direct cooking. Place a cast iron skillet onto the cooking grate to pre-heat with the oil and butter. When the butter has melted and is bubbling, add the diced onion and saute it until soft.

  2. Next add the flour and all the spices to create a roux. Mix the flour and spices with the butter and oil until it is fully incorporated. Allow the roux to cook for a few minutes before adding the garlic and tomato paste.

  3. Mix everything together and cook for a further few minutes then add the chicken stock. use a whisk to dissolve the roux into the chicken stock then allow it to come to a simmer.

  4. As the sauce starts to warm up, it will begin to thicken. You can remove it from the heat when it is at your desired consistency. I like it to coat the back of a spoon. When you are happy, lift the sauce off and leave it to one side until you need it.

  5. OK, let’s talk about the chicken! You could boil the chicken and shred it up… but come on! There are opportunities to add a lot of flavour here. If you are using the large Russian skewers then cut your chicken breasts in half however if you are using smaller skewers you might want to cut it a bit smaller.

  6. Cut up your peppers into large chunks and thread them onto the skewers, alternating with the chicken breast. Season the skewers with the Smokey Carter Al Pastor rub then place them onto the BBQ over the direct heat.

  7. Grill the skewers on all sides until the internal temperature reaches 72c then remove them from the BBQ. Slide the chicken and peppers off the skewers then it’s time to put the enchiladas together.

  8. I baked these enchiladas in a cast iron skillet. If you don’t have one you can use an oven proof dish. Start with a layer of your sauce on the bottom of the skillet. Next add your chicken, peppers, some of each cheese and a spoonful of sauce inside each tortilla then roll them up. Place then into the skillet then pour over the remainder of your sauce and top with cheese.

  9. Change your BBQ setup to indirect and place the skillet on to bake the enchiladas for 20-30 minutes until the sauce begins to bubble and the cheese is nicely melted. When ready, remove them from the BBQ and top them with some chopped chives and you are ready to eat!