Description

These smoked green chicken enchiladas are packed with smoky, tender chicken, melty cheese, and a tangy green chile sauce. Cooking the chicken on a smoker adds an extra layer of flavor, making this dish irresistible. It’s perfect for a cozy family dinner or meal prep for the week!

Ingredients

Units Scale

For the Smoked Chicken:

2 boneless, skinless chicken breasts (or 3 cups shredded smoked chicken)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin

For the Enchiladas:

2 cups green enchilada sauce (store-bought or homemade)
1 1/2 cups shredded Monterey Jack cheese (or Mexican blend)
1/2 cup sour cream
1/2 cup diced green chilies (canned or fresh)
1 tsp cumin
1/2 tsp garlic powder
8 small flour or corn tortillas
1/4 cup chopped fresh cilantro (for garnish)

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Instructions

Smoke the Chicken (Skip if using pre-smoked chicken):
- Preheat a smoker to 225°F.
- Rub the chicken breasts with olive oil, salt, black pepper, smoked paprika, garlic powder, and cumin.
- Smoke for about 1.5 hours or until the internal temperature reaches 165°F. Let rest, then shred.
Make the Filling:
- In a bowl, mix the shredded smoked chicken with ½ cup green enchilada sauce, ½ cup cheese, sour cream, green chilies, cumin, and garlic powder.
Assemble the Enchiladas:
- Preheat oven to 375°F.
- Lightly grease a 9×13-inch baking dish.
- Spoon about ¼ cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
Bake the Enchiladas:
- Pour the remaining green enchilada sauce over the rolled tortillas.
- Sprinkle with the remaining cheese.
- Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

Garnish & Serve:
- Remove from the oven and let cool slightly.
- Garnish with fresh cilantro and serve warm with extra sour cream or salsa on the sid

Notes

You can substitute rotisserie chicken if you don’t have time to smoke it—just add ½ tsp smoked paprika for flavor.
Try using pepper jack cheese for a spicy kick.

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.