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Smoked Chicken Enchiladas

4.34 from 30 votes

Rule #1 of smoking chicken is ALWAYS to smoke extra so that you can make insanely good dishes like these Smoked Chicken Enchiladas. Sure, enchiladas are always great, but when you add smoked chicken you take them to a whole other flavor universe. Hungry? Read on and see how to make these leftover chicken enchiladas!

smoked chicken enchiladas on a plate

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Saucy, cheesey, and loaded with delicious flavor, these Smoked Chicken Enchiladas are as good or better than anything you’d get in a restaurant. And the best part is that they’re so crazy easy to make!

If you can eat it, I’ve probably smoked it on my Traeger pellet smoker. But more than any other vegetable or protein, I’ve smoked chicken the most. I buy chicken thighs, quarters, breasts, and whole chickens when they’re on sale and then load up the Trager to smoke the chicken.

I keep it simple when I’m smoking chicken because I know that leftover chicken recipes like this one are just too gosh darn good!

What you’ll love about this recipe


  • There’s SOOO much flavor in this dish!
  • Easy to make with leftover smoked chicken
  • Everyone loves Smoked Chicken Enchiladas!

Ingredients to Make Smoked Chicken Enchiladas

  • Leftover smoked chicken (smoked chicken thighs work really well in this recipe)
  • Tortillas – corn or flour tortillas
  • Cheese – use a good Tex-Mex cheese blend

to make the sauce:

  • Tomatillos
  • Onions
  • Garlic
  • Olive oil
  • Salt and pepper
  • Sour cream
  • Chicken broth – to thin the sauce if it’s too thick

How to Make Smoked Chicken Enchiladas

Homemade enchiladas are easy to make! For the full recipe and ingredients, please scroll down to the bottom of this page.

  1. Chop the leftover smoked chicken and pop it into a medium-sized bowl.
  2. To make these sauce, preheat your oven to 425-F. Peel the tomatillos and cut them in half. Pop them onto a baking sheet with the onions and garlic and sprinkle with salt and pepper. Roast for about 20 minutes or until the tomatillos are soft and are giving off their liquid.
  3. Pop the tomatillos, onions, and garlic into a food processor or blender and pulse until smooth. Season with salt and pepper.
  4. Spread about 1/2 a cup of the tomatillo sauce into the bottom of a 9 x 13 Pyrex casserole dish. Set aside.
  5. Mix the chopped chicken with 1 cup of sauce, and half the cheese. Mix well. Put about 1/2 cup of filling into the center of a tortilla and roll it up. Place it in the casserole dish and repeat until you’re out of filling or until the pan is filled.
  6. Mix the remaining sauce with 2 tablespoons of sour cream. If the sauce is very thick, dilute it with a bit of chicken broth until it is smooth and runny (but not thin like water.)
  7. Top your enchiladas with about 1 cup of sauce and top with the remaining cheese. Cover with foil and bake for about 10 minutes, then pull the foil off and continue baking until hot and bubbly – about another 10 minutes.
  8. Serve with your favorite garnishes – my suggestions are below!
a closeup of smoked chicken enchiladas.

Toppings for Enchiladas

Cheesy enchiladas are perfect just the way they are, but there are a few toppings that will make them taste even more fabulous!

  • Pico de gallo or diced tomatoes – The fresh pop of tomato really cuts through the richness of this dish
  • Sweet onion – I LOVE the sweet crunch of finely diced sweet onions with enchiladas. It’s a Texas thing!
  • Cilantro – If you love it, chop some up and sprinkle it on!
  • Chipotle powder – These enchiladas are naturally mild but if you want a hit of spice, sprinkle on some chipotle powder!
  • Sour cream – Gotta have more sour cream with these chicken enchiladas!

Chef Jenn’s Tips

  • I freeze leftover smoked chicken until I have enough to make a whole recipe.
  • You can also make the sauce ahead of time and freeze it. We love it so much, I buy a half bushel of tomatillos from the farmer’s market each fall and make batches of the sauce and store them in the freezer.
  • You can prep everything ahead of time but don’t fill the tortillas until you’re ready to bake or they will get soggy.
  • If you’re using making chicken enchiladas using corn tortillas, soften them in a skillet with some warm oil so they become pliable.

What To Serve With Smoked Chicken Enchiladas

These sour cream chicken enchiladas are perfect on their own, but if I’m really feeling fancy or ambitious I’ll make everyone’s famous Baked Spanish Rice with this dish. Otherwise, I’ll serve a green salad or just some guacamole and chips.

Variations

  • Don’t want to make the sauce? Buy your favorite green salsa (or green enchilada sauce) and stir in some sour cream.
  • Regular leftover chicken – Especially leftover rotisserie chicken – is also delicious in this recipe.
  • Switch up the cheese – Cheddar, pepperjack, colby, and Monterey jack all work well in this green enchilada recipe.

Frequently Asked Questions

Are chicken enchiladas easy?

Yes! Making chicken enchiladas is easy, especially if you start with cooked chicken, like I did with leftover smoked chicken. The sauce is really the hardest part, and even then you can take shortcuts by using ready-made sauce.

How do you make chicken enchiladas from scratch?

Start with cooked chicken (rotisserie, smoked, baked, poached, grilled) and add enough sauce to coat it. Toss with cheese, then roll, top with sauce and more cheese, and bake! That’s about it!

How to store leftover chicken enchiladas?

While enchiladas will never be as good as fresh from the oven (the tortillas tend to get soggy), you can store the leftovers in the fridge and then heat them in the microwave or oven until heated through. You can also freeze chicken tortillas, but the tortillas will fall apart when thawing and heating. It’ll still taste good, it just won’t look as pretty.

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Step By Step Process

smoked chicken enchiladas on a plate
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4.34 from 30 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!
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 930kcal

Equipment

  • 9 x 13 Pyrex dish

Ingredients

  • 8 corn tortillas or flour tortillas
  • 6 cups smoked chicken diced
  • 3 cups shredded cheddar cheese or use your favorite blend
  • 1 pound tomatillos peeled, rinsed, and quartered
  • 1 onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspsoon salt
  • freshly ground black pepper
  • 2 tablespoons sour cream

Instructions

To make the sauce:

  • Prepare the tomatillos and toss them with a quartered onion, garlic, and olive oil. Spread them on a baking sheet with raised sides for about 20 minutes or until the tomatillos are soft and are giving off their liquid. Sprinkle with salt and pepper.
  • Put the tomatillos, onion, and garlic into a food processor (or blender) and pulse until smooth. Season with salt and pepper, if necessary.

To assemble:

  • Preheat your oven to 400-F.
  • Spread about 1/2 a cup of the tomatillo sauce into the bottom of a 9 x 13 Pyrex casserole dish. Set aside.
  • Chop the leftover smoked chicken and pop it into a medium-sized bowl.
  • Mix the chopped chicken with 1 cup of sauce, and half the cheese. Mix well. Put about 1/2 cup of filling into the center of a tortilla and roll it up. Place it in the casserole dish and repeat until you're out of filling or until the pan is filled.
  • Mix the remaining sauce with 2 tablespoons of sour cream. If the sauce is very thick, dilute it with a bit of chicken broth or water until it is smooth and runny (but not thin like water.)
  • Top your enchiladas with about 1 cup of sauce and top with the remaining cheese. Cover with foil and bake at 400-F for about 10 minutes, then pull the foil off and continue baking until hot and bubbly – about another 10 minutes.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • I freeze leftover smoked chicken until I have enough to make a whole recipe.
  • You can also make the sauce ahead of time and freeze it. We love it so much, I buy a half bushel of tomatillos from the farmer’s market each fall and make batches of the sauce and store them in the freezer.
  • You can prep everything ahead of time but don’t fill the tortillas until you’re ready to bake or they will get soggy.
  • If you’re using making chicken enchiladas using corn tortillas, soften them in a skillet with some warm oil so they become pliable.

Nutrition

Serving: 2enchiladas | Calories: 930kcal | 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.

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By Chef Jenn