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smoked chicken enchiladas on a plate
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3.95 from 51 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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: chicken, chicken enchiladas, enchiladas, smoked chicken, smoked chicken enchiladas, smoked chicken recipes
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