Smoked Chicken Enchiladas
Enjoy these cheesy Smoked Chicken Enchiladas as a quick and easy meal that delivers delectable flavor in every bite! Made with smoky leftover Mexican Smoked Chicken and a creamy cheese filling, these enchiladas are the perfect weeknight meal.
Servings: 4 people
Ingredients
- 4 cups shredded smoked or cooked chicken like Mexican Smoked Chicken
- 1 cup cooked vegetables bell peppers, onions, mushrooms, etc.
- 12 ounces freshly shredded quesadilla cheese or Monterey Jack
- ⅓ cup sour cream plus more for serving
- 4 ounces cream cheese softened
- 3 tablespoons chopped fresh cilantro
- 8 to 10 6- or 8-inch flour or corn tortillas
- 2 cups grilled tomatillo salsa verde plus more for serving
Instructions
- Preheat your pellet grill or smoker to 350°F with your choice of wood pellets.
- Make the enchilada filling: In a large bowl, add the chicken, vegetables, ½ of the cheese, sour cream, cream cheese, and cilantro. Stir until well combined.
- Warm the tortillas: Use a griddle or your stove to warm the tortillas until they are soft.
- Assemble the enchiladas: Spoon the chicken filling into the middle of each tortilla. Roll up the tortillas and place them seam side down in a 9 x 13-inch baking dish. Evenly spoon or pour the salsa verde over the top of the rolled tortillas. Sprinkle with the remaining cheese.
- Cook the enchiladas: Place the dish on the smoker and cook until the cheese is melted and bubbly, about 20-25 minutes.
- Serve the enchiladas with extra salsa and sour cream, if desired.
Video
Notes
- Salsa Verde: You can use store-bought or homemade salsa verde.
- Cream Cheese: Make sure to soften the cream cheese before combining with the other ingredients.
- Toppings: While these enchiladas taste amazing on their own, you can add your favorite enchilada toppings like avocado, fresh cilantro, red onion, and more.