Smoked Chicken Enchiladas (Two Ways)

By James Kimble September 9, 2024 5 mins read 30 Views

These smoked chicken enchiladas, smothered in green chili sauce, are easy to make and a great way to use up leftover smoked chicken. You can bake them in your oven, on your pellet grill, or in your smoker. They are simply delicious!

We love cooking smoked whole chicken. It’s so easy to make and delicious when dipped in a tart and creamy Alabama White BBQ Sauce. However, we have to admit that leftover smoked chicken also tastes fantastic in enchiladas!

If you don’t have smoked chicken available, you can use chopped cooked chicken breast or store-bought rotisserie chicken instead. This recipe calls for green enchilada sauce, but you can use red enchilada if you prefer.

What is green enchilada sauce?

Green enchilada sauce, or salsa verde, is a tangy, savory sauce used in Mexican cuisine. It is made with fire-roasted tomatillos, green chili peppers, and cilantro, hence its beautiful green color. This delicious sauce can be made mild, medium, or spicy and appears in various dishes like enchiladas, tacos, and burritos.

Chicken enchilada Ingredients

Flour tortillas, see tips section for gluten free options
Smoked chicken (chopped or shredded chicken)
Green enchilada sauce (3 1/2 cups)
Shredded Monterey jack cheese
Sour cream
Smoked paprika (optional)
Optional toppings: chopped jalapenos, guacamole, sour cream, diced onion, fresh cilantro, etc.

Smoked Chicken Enchiladas in a baking pan

Why this chicken enchilada recipe works!

First of all, enchiladas are delicious!
Next, the beauty of this recipe is in its versatility. You don’t need smoked chicken to make it. To create a smoky flavor, use shredded store-bought or baked chicken and pop the enchiladas in your smoker for 25 minutes.
You can use your oven to cook these enchiladas.
Or, you can use leftover smoked chicken and place these bad boys back into your smoker (or pellet grill) for a double hit of smoke. The choice is yours and yours alone. Try them multiple ways, and pick your favorite.

Oven method

Preheat oven to 350 degrees F.
Stir together chopped smoked chicken, sour cream, 1/2 cup enchilada sauce, smoked paprika, and 1/2 cup of shredded Monterey jack cheese in a large bowl. Set aside.
Next, spoon 1/2 cup of enchilada sauce to the bottom of a 9″ x 13″ casserole dish, creating a thin, even layer.
Next, add roughly 1/2-2/3 cups of chicken mixture to the tortilla. Roll them up and transfer them to the pan. Repeat the process until done.
Pour the remaining enchilada sauce over the top. Cover the pan with aluminum foil, and back for 18 minutes.
Uncover the pan and top the enchiladas with cheese. Place back in the oven for another 5-7 minutes until the cheese has melted.
Remove the pan of smoked chicken enchiladas from the oven and let them sit for 10 minutes. Serve with your favorite toppings like diced red onions, guacamole, sour cream, pico de gallo, etc.
Store leftover enchiladas in an airtight container in the fridge for 3-4 days after preparation. Reheat in the microwave or a 325-degree oven until warmed through. Add more cheese as needed.

Smoker method

You can use store-bought rotisserie chicken if you don’t have smoked chicken on hand.
Follow the steps for assembling the enchiladas, but bake them in your pellet smoker at 350 degrees for 20-25 minutes without the foil. Add the cheese on top during the last 5 minutes of cooking time.
Use either apple or cherry wood for this recipe.

Chicken enchilada variations

Substitute green sauce for red enchilada sauce, or make it Texan style with a generous helping of queso dip.
Use shredded cheddar, Colby jack, or pepper jack cheese instead of Monterey jack.
Use a disposable 9″ x 13″ aluminum baking pan for the smoker. These pans are heat resistant, pack well for potlucks, and easily discarded once all the smoked enchiladas are gone.
Serve these enchiladas with Mexican-style rice, refried pinto or black beans, and a simple side salad.

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