Smoked Chicken Enchiladas

Smoked Chicken Enchiladas

Classic restaurant style red enchiladas smoked on your charcoal or pellet grill in just 30 minutes. This crowd favorite Mexican inspired dinner is one the whole family will love.

Mexican cuisine is one of my absolute favorites because it’s obviously delicious, but also very translatable to your BBQ or grill.

You can make more complex recipes like this pork tenderloin with smoked mole sauce to simple dishes like this carne asada stuffed peppers or adobo marinated flank steak for example.

I love making this recipe when I have leftover smoked pulled BBQ chicken that’s lightly kissed with smoke and paired with fresh jalapenos and poblanos, black beans, shredded Mexican cheese, and sandwiched between my double stuffed cheesy corn tortillas.

The best (and more unique) part about this recipe is that they are double cheese stuffed! Meaning, each enchilada is both a quesadilla and an enchilada all in one. I use two corn tortillas stuffed with cheese then rolled with a delicious chicken filling for a fun take on a classic.

Top the whole mixture with a red smoky enchilada sauce and more cheese for the perfect 30 minute dinner you can pull off your grill and feed your whole family! Grab all the helpful details outlined in this article or jump to the recipe below and let’s dive in.

Smoked Chicken Enchiladas

“School” Supplies:

  • Knife and cutting board
  • Baking Dish
  • Frying Pan
  • Spatula
  • Tongs

“Class” Notes:

Use the helpful outline below to guide you through a fool proof recipe!

Leftover Smoked Chicken Enchilada Ingredients:

  • Shredded Chicken: You will need pre-cooked, shredded chicken for this recipe. I use leftover chicken I smoked for a more intense smoke flavor, but that’s not required. You can shred your own chicken or use a rotisserie chicken for even faster meal prep.
  • Red Enchilada Sauce: This recipe works well with either green or red sauce. You can make your own homemade enchilada sauce using tomato sauce and spices. I used a good quality store bought sauce but also like this chipotle pepper in adobo sauce too.
  • Poblano Peppers: Fresh poblanos make a great based.
  • Jalapenos: Slice and remove the seeds (unless you want these to be extra spicy). Slice into small pieces.
  • Red Onion: Adds nice color and flavor to your chicken mixture.
  • Fresh Garlic: Mince your fresh garlic to add more flavor to the dish.
  • Black Beans: Drain and rinse your black beans before adding them to your chicken mixture.
  • Mexican Cheese: I used a chihuahua cheese blend for this but any Mexican cheese blend works great or even a pepper Jack.
  • Corn Tortillas: Corn have an immense amount of flavor compare to flour (the fresher the better too). If you’re looking for a keto corn tortilla recipe to make this fewer carbs, check out my popular recipe. You will use two corn tortillas per enchilada for this recipe.
  • Spices: I used a mixture of BBQ dry rub, chili powder, garlic powder, and salt. You can also try my popular homemade Tajin seasoning blend too.
  • Optional Toppings: Sour cream, cilantro, pico de gallo, and extra hot sauce if desired.
Smoked Chicken Enchilada ingredients

Enchilada Assembly Tips and Techniques:

Chicken Filling-

To start the recipe off, you need to make your filling. Sauté your peppers, onion, and garlic (adding in some fire roasted corn would be perfect to) in a pad over medium heat. Cook them until they are tender and translucent.

I like to add the dry spices to the veggies to help amp up the flavors over the heat. Then I toss in all the pre-cooked shredded chicken and the beans into the pan off the heat to get it all combined.

Let it cool slightly off the heat before adding cheese to the mixture. Test taste and adjust seasonings as desired. Set it aside and let it cool a bit while you prep the remaining ingredients.

Cooking the chicken enchilada filling

Tortilla Prep-

Whenever you are working with corn tortillas (fresh or from a package) you need to finish cooking them over a burner for a 10-15 seconds.

This is crucial because it makes them more pliable for rolling and also adds a nice color and flavor to the tortilla shell. Place them over direct heat on a burner or even on your grill grates.

Place them on a plate and keep covered with a paper towel or aluminum foil until ready to roll up your enchiladas. You will need all your ingredients ready to go to form an assembly line.

How to assemble your enchiladas-

Start by pouring enough sauce into the base of your pan to coat the bottom (about 1/2 cup or so). Rotate the pan so the sauce fully coats the bottom evenly so your enchiladas won’t stick!

Place one tortilla down and add about two tablespoons of cheese to the top. Place a second tortilla over the top of the cheese then add a few tablespoons of the chicken mixture to the tortilla.

Roll the tortilla tightly and place it into the dish, seam side down. Continue this and place each enchilada next to the previous one in the pan. Cover the enchiladas with all the remaining sauce and top with a little more cheese down the middle.

How to make your chicken enchilada layers

Smoking and Serving-

Whether your have a charcoal or pellet smoker, set it for indirect heat at 350 F. Cook your chicken enchiladas for 30 minutes or until heated through and bubbling.

Putting the enchiladas on the smoker

Remove from the smoker and top with your favorite garnishes. I like hot sauce, sour cream, cilantro, avocado, and some fresh pico de gallo too! Pair with this popular Smoked Queso Dip and delicious Smoked Hatch Chili Margarita and enjoy.

Smoked Chicken Enchiladas
Smoked Chicken Enchiladas

Smoked Chicken Enchiladas

Classic restaurant style red enchiladas smoked on your charcoal or pellet grill in just 30 minutes. This crowd favorite Mexican inspired dinner is one the whole family will love.
5 from 1 vote
Print Pin Rate
Course: Grilling
Cuisine: Mexican
Keyword: leftover smoked chicken enchiladas, smoked chicken enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 Enchiladas
Calories: 317kcal
Author: Bon Appeteach


  • 12 Corn Tortillas
  • 1 cup Cooked, Shredded Chicken (Use leftover smoked chicken or a rotisserie chicken if desired)
  • 16 oz. Red Enchilada Sauce
  • 2 cups Shredded Mexican Cheese divided
  • 1/2 cup Black Beans rinsed and drained
  • 1/2 Poblano Pepper seeds removed and diced small
  • 1 small Jalapeno seeds removed and diced small
  • 1/2 Red Onion diced small
  • 2 Garlic Cloves minced
  • 2 tsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp BBQ Dry Rub (use your favorite)
  • Garnishes: Sour cream, cilantro, salsa, hot sauce etc.


  • Preheat your grill to 350 F. and set it for indirect heat.

Enchilada Filling

  • In a sauté pan, add the oil and heat to medium heat. Add your onion, garlic, and peppers to the pan and cook for 3-4 minutes.
  • Add the seasonings to the pan and mix another minute and remove from the heat.
  • Stir in the shredded chicken and the beans to the pan and combine together. Let it cool slightly and add 1/2 cup of the shredded cheese.
  • While the chicken mixture is cooling, place the corn tortillas over a burner (or over your grill grates) and cook them about 5-10 seconds per side. Place them under foil or a paper towel and set them aside.
  • In your baking dish, pour enough enchilada sauce to cover the bottom of the dish. This should be about 1/2 cup.

Forming Your Enchiladas

  • Each enchilada will require 2 tortillas shells. Place down 1 tortilla and cover it with about 2 tbsp. of shredded cheese. Then place the second tortilla over the top.
  • Next, add a few tablespoons of the chicken mixture to the tortilla. Roll it tightly and then place it seam side down into your pan over the sauce.
  • Repeat this step 5 more times, until all 6 enchiladas are made. If you have leftover filling save it for tacos, nachos, or a quesadilla another day!
  • Pour the remaining sauce over the enchiladas and then add the last 1/2 cup of shredded cheese over the top of your enchiladas.

Smoking and Serving

  • Smoked your chicken enchiladas, uncovered for 30 minutes or until bubbly and heated through.
  • Garnish with your favorite toppings. I love sour cream, cilantro, salsa, and hot sauce, etc.


To prep this recipe faster, use leftover smoked pulled chicken or buy a rotisserie chicken to save time! 


Serving: 6g | Calories: 317kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 1328mg | Potassium: 226mg | Fiber: 6g | Sugar: 7g | Vitamin A: 819IU | Vitamin C: 13mg | Calcium: 301mg | Iron: 2mg

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