These smoked chicken enchiladas with green chili sauce are so easy to make, and they are a great way to use leftover smoked chicken. The beauty of this recipe is that you can bake these enchiladas in your oven or pellet smoker. Simply delicious!
We love cooking smoked whole chickens. They are easy to make and delicious when topped with a tart and creamy Alabama White BBQ Sauce. But, we must admit that this tender, smoky chicken tastes amazing in enchiladas.
If you don’t have smoked chicken available, use chopped cooked chicken breast or store-bought rotisserie chicken instead. This recipe calls for green enchilada sauce, but you can use red enchilada sauce if preferred.
What is green enchilada sauce?
Green enchilada sauce, or salsa verde is a tangy and savory sauce used in Mexican cuisine. It is made with fire-roasted tomatillos, green chili peppers, cilantro, and onions, which give it a nice green color. This zesty sauce can be made mild, medium, or spicy and is used in 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.
Why you should make smoked chicken enchiladas
First, enchiladas are delicious! Next, the beauty of this recipe is its versatility. You don’t even need smoked chicken to make it. Create a smoky flavor by using store-bought or baked chicken and popping the enchiladas in your smoker for 25 minutes. You can also 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 your 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″ baking dish, creating a thin, even layer.
- Next, add roughly 1/2-2/3 cups of chicken mixture to the tortilla (this depends on the type and size used for this recipe.
- 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 smoke 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 degrees 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 cook in your smoker at 350 degrees for 20-25 minutes without the foil. Add the cheese during the last 5 minutes of cooking time.
- We recommend using either apple or cherry wood for this recipe.
Smoked chicken enchilada recipe tips:
- Substitute green enchilada sauce for red 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.
More Recipes
- Smothered Smoked Brisket Burritos
- Smoked Chicken Halves
- Salmon Tacos
- Smoked Chicken Breasts
- Mexican Rotisserie Chicken
- Smoked Chicken Thighs
Smoked Chicken Enchiladas
Equipment
- 1 9" x 13" baking dish or aluminum pan
Ingredients
- 8 flour tortillas or 10 large corn tortillas
- 5 cups chopped smoked chicken
- 1 28- ounce green enchilada sauce 3 1/2 cups
- 2 1/2 cups shredded Monterey jack cheese
- 2/3 cup sour cream
- 1/4 teaspoon smoked paprika optional
- Optional toppings: pico de gallo guacamole, sour cream, chopped jalapenos, cilantro, onions, etc.
Instructions
- 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 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″ baking dish, creating a thin, even layer.
- Next, add roughly 1/2-2/3 cups of chicken mixture to the tortilla (this depends on the type and size used for this recipe.
- Roll them up and transfer them to the pan. Repeat the process until done.
- Spoon the rest of the 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 smoke 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 refrigerator for 3-4 days after preparation. Reheat in the microwave or a 325 degrees 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 cook in your smoker at 350 degrees for 20-25 minutes without the foil. Add the cheese during the last 5 minutes of cooking time.
- We recommend using either apple or cherry wood for this recipe.
Notes
Use a disposable 9″ x 13″ aluminum baking pan for the smoker. It’s heat resistant, packs well for potlucks, and you can simply discard the pan once all the smoked enchiladas are gone!
Serve these enchiladas with Mexican-style rice, refried beans, and a simple side salad.
