Smoke Chicken Enchiladas Recipe - How to make chicken enchiladas 2 ways

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Prepare skinless chicken thighs with a rub of Chipotle chili powder, cumin, salt, and pepper.

Place chicken thighs on an offset smoker at 225-250°F for about 2 to 2.5 hours until cooked.

In a saucepan, melt 1/4 cup of butter and add 1/4 cup of flour, cooking until a blonde color is achieved.

Add 2 cups of chicken stock to the flour mixture and whisk until combined; let it simmer to thicken.

Stir in 1 cup of sour cream and a small can of diced green chilies to the sauce, mixing well until thickened.

Chop the smoked chicken thighs once they are done cooking.

Assemble the enchiladas by taking a corn tortilla, adding chopped smoked chicken, sautéed onion, and jack cheese, then rolling it up.

Place the rolled enchiladas in a tin foil pan.

For red sauce enchiladas, soak the corn tortilla in red sauce before filling and rolling it up.

Spoon the white sauce over the assembled enchiladas and top with jack cheese.

For the red sauce enchiladas, spoon more red sauce over them and top with cotija cheese.

Return the enchiladas to the grill until the cheese is bubbly and melted.

Serve the enchiladas with additional red sauce for moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens