Prepare to elevate your weeknight meals with a dish that effortlessly combines smoky richness with classic Tex-Mex comfort: Smoked Chicken Enchiladas. The golden rule for any smoked chicken enthusiast is simple: always smoke extra. Why? Because those delicious leftovers are the secret ingredient to transforming ordinary dishes into culinary masterpieces, and these enchiladas are no exception. While enchiladas are universally loved, infusing them with the deep, complex flavor of smoked chicken takes them to an entirely new dimension – a flavor universe you won’t want to leave. Get ready to embark on a mouth-watering journey as we show you how to craft these incredibly satisfying, restaurant-quality smoked chicken enchiladas right in your own kitchen.
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Imagine a dish that’s rich, saucy, generously cheesy, and bursting with such profound flavor that it rivals anything you’d find at your favorite Mexican restaurant. That’s precisely what you get with these Smoked Chicken Enchiladas. The truly amazing part? They are incredibly easy to make, especially when you start with succulent, pre-smoked chicken. This recipe isn’t just a meal; it’s a testament to the power of thoughtful cooking and the incredible versatility of smoked proteins.
My Traeger pellet smoker is often buzzing, turning out everything from smoked vegetables to a variety of meats. But if there’s one ingredient that finds its way onto my smoker more than any other, it’s chicken. I frequently stock up on chicken thighs, quarters, breasts, and even whole chickens when they’re on sale, knowing that a batch of smoked chicken is always a valuable asset. The beauty of smoking chicken is its ability to infuse a distinct, savory depth that elevates any subsequent dish. I keep the seasoning simple during the smoking process, because I know that the robust flavor of that leftover smoked chicken is destined for glorious recipes just like these enchiladas – recipes that are, quite frankly, too gosh darn good to miss!
Why You’ll Adore This Smoked Chicken Enchilada Recipe
- Unforgettable Flavor: The smoked chicken brings an incredible depth that regular chicken just can’t match, creating an enchilada experience far beyond the ordinary.
- Effortlessly Easy: Designed for convenience, this recipe leverages leftover smoked chicken, significantly cutting down on prep time and making it perfect for a delicious weeknight meal.
- Family Favorite: These Smoked Chicken Enchiladas are a guaranteed crowd-pleaser, satisfying everyone from picky eaters to gourmet enthusiasts with their rich, savory, and cheesy goodness.
- Homemade with Restaurant Quality: Achieve that authentic, comforting Tex-Mex taste you crave without stepping foot outside your door.
- Customizable: Easily adapt the heat, cheese blend, and toppings to perfectly suit your family’s preferences.
Essential Ingredients for Perfect Smoked Chicken Enchiladas
Crafting these exceptional enchiladas starts with a selection of fresh, high-quality ingredients. The magic truly begins with the smoked chicken, but each component plays a vital role in building layers of incredible flavor.
- Leftover Smoked Chicken: This is the star of our dish! Aim for about 6 cups of diced smoked chicken. Chicken thighs are particularly recommended due to their rich flavor and moist texture, which holds up beautifully in enchiladas. The smoky essence is what truly sets this recipe apart.
- Tortillas: You have a choice here between classic corn tortillas or more pliable flour tortillas. Corn tortillas offer a traditional, slightly earthy flavor and firmer texture, while flour tortillas tend to be softer and easier to roll. Whichever you choose, make sure they are fresh for the best results.
- Cheese: A generous amount of shredded cheese is key! A good quality Tex-Mex cheese blend is ideal as it often combines cheeses like Monterey Jack, cheddar, and Colby, offering a perfect balance of meltability and sharp flavor. Feel free to use your favorite blend or grate your own for superior freshness.
For the Vibrant Tomatillo Sauce:
Our homemade green enchilada sauce is the heart of this dish, offering a bright, tangy, and subtly sweet counterpoint to the smoky chicken. It’s remarkably fresh and simple to prepare.
- Tomatillos: Approximately 1 pound. Look for firm, bright green tomatillos with their husks intact. The husks should be dry and somewhat papery. Once peeled and rinsed, they’ll reveal a slightly sticky surface.
- Onions: One medium onion, roughly chopped. Onions add a foundational sweetness and aromatic depth to the sauce when roasted.
- Garlic: Three cloves, peeled. Garlic provides a pungent, aromatic kick that complements the other sauce ingredients beautifully.
- Olive Oil: About 2 tablespoons. Used for roasting the vegetables, helping them soften and caramelize slightly, enhancing their natural flavors.
- Salt and Pepper: To taste. Essential for seasoning both the roasted vegetables and the finished sauce, bringing out all the vibrant flavors.
- Sour Cream: 2 tablespoons. This is added at the end to create a creamy, luscious sauce, balancing the tanginess of the tomatillos and giving the enchiladas a wonderfully rich mouthfeel.
- Chicken Broth (optional): A little chicken broth can be used to thin the sauce if it’s too thick, ensuring a smooth, pourable consistency that perfectly coats the enchiladas.
Step-by-Step Guide to Crafting Smoked Chicken Enchiladas
Creating homemade enchiladas might seem daunting, but with this straightforward recipe, you’ll find it surprisingly easy and incredibly rewarding. The full recipe details, including precise measurements, can be found in the recipe card at the bottom of this page. Let’s dive into the process!
- Prepare the Smoked Chicken: Start by dicing your leftover smoked chicken into bite-sized pieces. Place these savory morsels into a medium-sized mixing bowl, ready for the next step.
- Roast the Tomatillo Sauce Ingredients: Preheat your oven to a robust 425°F (220°C). Begin by peeling the papery husks off the tomatillos, giving them a good rinse to remove any stickiness. Halve the tomatillos and arrange them on a baking sheet alongside the roughly chopped onion and peeled garlic cloves. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for approximately 20 minutes, or until the tomatillos are visibly softened and have started to release their flavorful juices.
- Blend the Sauce: Carefully transfer the roasted tomatillos, onions, and garlic into a food processor or a high-speed blender. Pulse until the mixture is beautifully smooth and creamy. Taste the sauce and adjust the seasoning with additional salt and pepper as needed. This vibrant green sauce is the heart of your enchiladas.
- Prepare the Casserole Dish: Spread about ½ cup of your freshly made tomatillo sauce evenly across the bottom of a 9 x 13 Pyrex casserole dish. This layer prevents sticking and ensures every inch of your enchiladas is infused with flavor. Set this aside while you prepare the filling.
- Assemble the Chicken Filling: In the bowl with your chopped smoked chicken, add 1 cup of the tomatillo sauce you just prepared, along with half of the shredded Tex-Mex cheese blend. Mix everything thoroughly until the chicken is well coated and the cheese is evenly distributed throughout the filling.
- Fill and Roll the Enchiladas: Take one tortilla and place about ½ cup of the chicken and cheese filling down the center. Roll the tortilla tightly, ensuring the seam faces down. Arrange the rolled enchilada in your prepared casserole dish. Continue this process, placing the enchiladas snugly side-by-side, until you’ve used all the filling or the dish is full.
- Create the Creamy Topping Sauce: In a separate bowl, combine the remaining tomatillo sauce with 2 tablespoons of sour cream. Whisk well until fully incorporated and smooth. If the sauce appears too thick to pour easily, gradually thin it with a small amount of chicken broth (or water) until it reaches a smooth, runny consistency – it should be pourable, but not as thin as water.
- Top and Bake: Evenly pour about 1 cup of this creamy sauce over the rolled enchiladas in the casserole dish. Then, generously sprinkle the remaining shredded cheese over the top. Cover the dish tightly with aluminum foil and bake in your 425°F (220°C) oven for about 10 minutes. After 10 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, golden, and bubbly, and the enchiladas are heated through.
- Serve and Garnish: Once baked to perfection, remove the enchiladas from the oven and let them rest for a few minutes before serving. Serve hot with your favorite garnishes – a list of delicious suggestions awaits you below!
Elevate Your Dish: The Best Toppings for Smoked Chicken Enchiladas
While these cheesy, saucy enchiladas are absolutely divine on their own, a few well-chosen toppings can truly amplify their flavors and add delightful textural contrasts. Here are some of our top recommendations to make your enchiladas even more fabulous:
- Pico de Gallo or Diced Tomatoes: The fresh, vibrant burst of acidity from pico de gallo or simple diced tomatoes is fantastic for cutting through the rich, creamy texture of the enchiladas. It adds a refreshing pop of color and brightness.
- Sweet Onion: For a delightful crunch and a subtle sweetness, finely diced sweet onion is a game-changer. This is a classic Texas addition that truly complements the savory chicken and tangy sauce.
- Fresh Cilantro: If you’re a cilantro lover, a generous sprinkle of freshly chopped cilantro is a must. Its bright, herbaceous notes provide an aromatic lift that rounds out the dish beautifully.
- Chipotle Powder: Our enchiladas are naturally mild, but if you crave a touch of smoky heat, a light dusting of chipotle powder adds a wonderful layer of flavor without overwhelming the dish. It enhances the existing smoky notes from the chicken.
- Extra Sour Cream or Mexican Crema: You can never have too much creamy goodness! A dollop of extra sour cream or Mexican crema on top adds another layer of cool, tangy richness that perfectly balances the spice and savory elements.
- Sliced Avocado or Guacamole: Creamy, rich avocado or a scoop of homemade guacamole offers a smooth texture and healthy fats that are incredibly satisfying and complement the Tex-Mex profile.
- Jalapeño Slices: For those who love a fresh kick, thin slices of fresh or pickled jalapeños can add a pleasant heat and crisp texture.
Chef Jenn’s Expert Tips for Enchilada Perfection
With years of experience in the kitchen, I’ve gathered a few tricks that will help you make the absolute best smoked chicken enchiladas. These tips are designed to save you time, enhance flavor, and ensure a flawless result every time.
- Strategic Smoked Chicken Storage: I always make sure to smoke an extra-large batch of chicken. Once cooled, I shred or dice the leftovers and freeze them in meal-sized portions. This way, I always have a supply of perfectly smoked chicken ready to go for dishes like these enchiladas, saving significant prep time on busy days.
- Prepare and Freeze Sauce Ahead: The tomatillo sauce is so versatile and delicious, it’s worth making in bulk. I often buy a half-bushel of tomatillos from the farmer’s market in the fall and make several batches of this sauce. After blending, let it cool completely, then store it in airtight containers or freezer bags in the freezer. Thaw it overnight in the fridge when you’re ready to make enchiladas.
- Timing is Key for Tortilla Integrity: While you can chop your chicken, prepare your sauce, and grate your cheese ahead of time, hold off on filling and rolling the tortillas until you are almost ready to bake. If tortillas sit filled for too long before baking, they can absorb too much moisture from the filling and become soggy, losing their structural integrity.
- Softening Corn Tortillas: If you opt for corn tortillas, they tend to be less pliable and can crack when rolled. To prevent this, lightly soften them before filling. Briefly pass each tortilla through a hot, lightly oiled skillet for about 15-20 seconds per side, until they become flexible. Alternatively, wrap a stack of 6-8 tortillas in a damp paper towel and microwave for 30-60 seconds until warm and pliable. This step makes them much easier to roll and prevents breakage.
- Experiment with Red Sauce: While this recipe highlights a vibrant green tomatillo sauce, don’t hesitate to explore other flavor profiles. These enchiladas are equally delicious with a robust red enchilada sauce. The smoky chicken pairs wonderfully with both green and red sauce variations.
Perfect Pairings: What to Serve Alongside Your Smoked Chicken Enchiladas
These sour cream chicken enchiladas are undeniably satisfying on their own, offering a complete and flavorful meal. However, if you’re looking to create a more elaborate spread or simply want to round out your dinner, here are some fantastic side dish ideas that perfectly complement their rich flavors:
- Cheesy Baked Spanish Rice: If I’m feeling particularly fancy or ambitious, our famous Baked Spanish Rice is an absolutely stellar accompaniment. Its savory, tomato-infused goodness and cheesy texture make it a hearty and incredibly delicious pairing.
- Fresh Green Salad: For a lighter, refreshing contrast, a simple green salad with a zesty vinaigrette is an excellent choice. The crispness of fresh greens and a tangy dressing provides a welcome balance to the rich enchiladas.
- Guacamole and Chips: You can never go wrong with classic guacamole and a bowl of crispy tortilla chips. It’s a simple yet satisfying starter or side that adds a creamy, flavorful element and a satisfying crunch.
- Frijoles Charros or Refried Beans: Hearty and flavorful, a side of traditional Frijoles Charros (cowboy beans) or creamy refried beans adds another authentic Tex-Mex touch and makes the meal even more filling.
- Mexican Street Corn (Elotes): Grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice is a vibrant and incredibly tasty side that brings a unique flavor and texture profile to the table.
Creative Variations to Customize Your Enchiladas
One of the best things about cooking is the freedom to adapt recipes to your taste or what you have on hand. These smoked chicken enchiladas are incredibly versatile, allowing for several delicious modifications:
- Effortless Sauce Shortcut: If time is of the essence or you simply prefer a quicker route, don’t hesitate to use your favorite store-bought green salsa or green enchilada sauce. For that signature creamy texture, simply stir in a few tablespoons of sour cream, just like you would with our homemade version.
- No Smoker? No Problem!: While smoked chicken is the star here, you can still enjoy a fantastic chicken enchilada experience without it. Regular leftover cooked chicken, especially tender and flavorful rotisserie chicken, is a delicious substitute. Baked, poached, or grilled chicken also work wonderfully.
- Cheese Exploration: The Tex-Mex blend is a classic, but feel free to switch up the cheese to suit your preferences. Shredded cheddar offers a sharper flavor, pepper jack adds a spicy kick, Colby provides a mild, creamy melt, and Monterey Jack delivers superb meltability and a buttery taste. A combination of these can also create a unique and delightful blend.
- Add More Veggies: Boost the nutritional content and add more texture by incorporating finely diced bell peppers, corn, or black beans into the chicken filling. Sautéing these vegetables before mixing them in will enhance their flavor.
- Spice it Up: For those who love heat, consider adding a pinch of cayenne pepper, a dash of your favorite hot sauce, or some finely minced jalapeños (deseeded for less heat) to the chicken filling or the sauce.
Frequently Asked Questions About Smoked Chicken Enchiladas
Are chicken enchiladas easy to make at home?
Absolutely! Making chicken enchiladas at home is surprisingly straightforward, especially when you begin with cooked chicken. Using leftover smoked chicken, as in this recipe, streamlines the process even further. The sauce might seem like the trickiest part, but even that can be simplified by opting for a good quality ready-made green enchilada sauce if you’re short on time.
What’s the best way to make chicken enchiladas from scratch?
The “from scratch” experience is truly rewarding! Start with your favorite cooked chicken (smoked, rotisserie, baked, poached, or grilled all work beautifully). Shred or dice it, then mix it with a flavorful sauce to ensure every piece is coated. Toss in a generous amount of shredded cheese. Next, fill your tortillas, roll them up neatly, arrange them in a casserole dish, top with more sauce and cheese, and bake until hot and bubbly. It’s a simple assembly that yields incredible results!
How do I store leftover chicken enchiladas, and do they reheat well?
While enchiladas are always at their best fresh from the oven, leftovers can certainly be stored and enjoyed later. For refrigeration, cover the casserole dish tightly with plastic wrap or transfer individual portions to airtight containers and store in the fridge for up to 3-4 days. Reheat in the microwave until warmed through, or in a conventional oven at 350°F (175°C) until hot. Be aware that the tortillas may become a bit softer and slightly soggy after refrigeration. You can also freeze cooked enchiladas for longer storage (up to 2-3 months), but expect the tortillas to have a significantly softer texture upon thawing and reheating. They’ll still taste delicious, even if they don’t look as pristine as when first baked.
Can I prepare smoked chicken enchiladas ahead of time?
Yes, you can absolutely do some prep work in advance! You can cook and dice your smoked chicken, prepare the tomatillo sauce, and shred your cheese up to 2-3 days ahead of time. Store these components separately in airtight containers in the refrigerator. However, I recommend assembling and rolling the enchiladas just before baking to prevent the tortillas from getting soggy. If you must assemble them fully in advance, bake them within a few hours for the best texture.
Craving More Delicious Smoker & Grill Recipes? Also Try These!
If you loved the smoky goodness of these enchiladas, you’re in for a treat! Explore more of our favorite recipes designed to maximize the incredible flavor of your smoker or grill. From appetizers to main courses, these dishes are guaranteed to impress.
A Visual Guide: Step-by-Step Enchilada Process
Pin Recipe
3.97 from 52 votes
Smoked Chicken Enchiladas
Saucy, creamy, cheesy, and loaded with unbelievable flavor, these Smoked Chicken Enchiladas are so good, you’ll be begging for seconds! This recipe makes the most of leftover smoked chicken, transforming it into a comforting and deeply satisfying Tex-Mex meal.
- Course
- Main Course
- Cuisine
- Mexican, Tex-Mex
- Keyword
- chicken, chicken enchiladas, enchiladas, smoked chicken, smoked chicken enchiladas, smoked chicken recipes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 40 minutes
- Servings
- 4 servings
- Calories
- 930 kcal
Equipment
- 9 x 13 Pyrex casserole dish
- Baking sheet
- Food processor or blender
- Large mixing bowls
Ingredients
- 8 corn tortillas (or flour tortillas)
- 6 cups smoked chicken (diced)
- 3 cups shredded Tex-Mex cheese blend (or your favorite blend)
- 1 pound tomatillos (peeled, rinsed, and quartered)
- 1 medium onion (roughly chopped)
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons sour cream
- Chicken broth (optional, for thinning sauce)
Instructions
To make the sauce:
Preheat your oven to 425°F (220°C). Prepare the tomatillos by peeling their husks and rinsing them. Quarter the tomatillos and toss them on a baking sheet with the roughly chopped onion, peeled garlic cloves, and olive oil. Season with salt and pepper. Roast for about 20 minutes or until the tomatillos are soft and have released some liquid.
Transfer the roasted tomatillos, onion, and garlic into a food processor or blender. Pulse until the mixture is smooth. Taste and season with additional salt and pepper if necessary.
To assemble the enchiladas:
Preheat your oven to 400°F (200°C).
Spread about ½ cup of the prepared tomatillo sauce evenly into the bottom of a 9 x 13 Pyrex casserole dish. Set aside.
Chop the leftover smoked chicken into bite-sized pieces and place it in a medium-sized bowl.
Add 1 cup of the tomatillo sauce and half of the shredded cheese to the chopped chicken. Mix thoroughly until the chicken is well coated.
Take one tortilla, place about ½ cup of the chicken filling in the center, and roll it up. Place it seam-side down in the casserole dish. Repeat this process with the remaining filling and tortillas until the dish is full.
In a separate bowl, mix the remaining tomatillo sauce with 2 tablespoons of sour cream until smooth. If the sauce is too thick, dilute it gradually with a bit of chicken broth or water until it reaches a smooth, pourable consistency.
Pour about 1 cup of this creamy sauce over the rolled enchiladas and top generously with the remaining shredded cheese. Cover the casserole dish with aluminum foil and bake at 400°F (200°C) for approximately 10 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Let the enchiladas rest for a few minutes before serving. Enjoy with your favorite toppings!
Notes
Chef Jenn’s Additional Tips
- I freeze leftover smoked chicken in portions until I have enough to make a whole recipe, making meal prep much faster.
- The tomatillo sauce can also be made ahead of time and frozen. I often prepare large batches after buying fresh tomatillos from the farmer’s market in the fall.
- While you can prep most components in advance, avoid filling the tortillas until you are ready to bake to prevent them from becoming soggy.
- If using corn tortillas, soften them in a lightly oiled skillet or microwave them wrapped in a damp paper towel to make them pliable and prevent cracking during rolling.
- Consider trying this dish with a red enchilada sauce for a different flavor profile.
Nutrition
Serving: 2 enchiladas | Calories: 930 kcal | Carbohydrates: 34g | Protein: 78g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 250mg | Sodium: 763mg | Potassium: 1022mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1104IU | Vitamin C: 16mg | Calcium: 703mg | Iron: 5mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, as ingredients can vary. Please consult a qualified nutritionist or dietitian for precise dietary advice.
WANT MORE DELICIOUS AND EASY RECIPES?
If you’re always on the lookout for flavorful, easy-to-make dishes, especially those that leverage the magic of smoking and grilling, you’ve come to the right place! Here are a few more culinary inspirations to add to your rotation:
- Smoked Cream Cheese: An unbelievably simple yet impressive appetizer that’s perfect for any gathering.
- The Best Traeger Recipes: A comprehensive collection of top-rated recipes designed for your Traeger pellet grill.
- Smoked Pulled Pork: Tender, juicy, and packed with smoky flavor – ideal for sandwiches, tacos, or just a hearty meal.
- Cooking Steaks on a Blackstone Griddle: Master the art of searing perfect steaks with this easy-to-follow guide for your griddle.