Smoked Chicken Enchiladas with Tangy Cheese Sauce

Easy Smoked Chicken Enchiladas

Patti and I reserve one night each week for ourselves — our date night. Most of the time we fire up the Louisiana wood pellet grill/smoker, though occasionally we cook inside. We dine on the patio where we’ve created a comfortable, rainforest-inspired setting: a wood-burning stove, soft lights, candles, lanterns and surround sound. We share a glass of wine or a strawberry margarita made with frozen strawberries, enjoy good food and music, and sometimes dance a little.

We cook a lot of chicken, especially smoked on the Louisiana grill. Patti often grills extra so we have leftovers to reinvent. These enchiladas use smoked chicken leftovers, pantry staples and fresh produce from the Murrieta farmer’s market. They’re quick, simple and delicious.

This recipe is also perfect for tailgating or yardgating. It’s an easy way to impress friends with a flavorful, slightly different grill dish. You can keep the heat mild or turn it up for a spicy version — we’ve done both.

Easy Smoked Chicken Enchiladas
A Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes at 375°F (190°C)
Grill: Louisiana Wood Pellet Grill
Pellets: Lumberjack Mesquite & Hickory

Ingredients: Easy Smoked Chicken Enchiladas

• 8 cups smoked chicken, skin removed and chopped into large pieces
• 1 can cream of chicken soup
• 1 cup salsa fresca
• 6 jalapeños, seeded and chopped
• 6 plum tomatoes, chopped
• 1 cup fresh cilantro, chopped
• 1 medium red onion, chopped
• 2 tablespoons fresh minced garlic
• 1 cup chunky medium-hot salsa
• 4 cups shredded cheese, Mexican blend (divided)
• 1 large can red enchilada sauce
• Flour tortillas

In a large bowl thoroughly blend all ingredients

Easy Smoked Chicken Enchiladas
A Pellet Grill Recipe

Directions: Easy Smoked Chicken Enchiladas

Preheat and lightly grease a 9×13 (or 9×12) baking pan. Pour 1 cup of enchilada sauce into the bottom of the pan. In a large bowl, combine the smoked chicken, cream of chicken soup, salsa fresca, chopped jalapeños, tomatoes, cilantro, red onion, minced garlic, chunky salsa and half of the shredded cheese. Mix until evenly combined.

Spoon about 1 to 1½ cups of filling down the center of each flour tortilla. Roll the tortillas and place them seam-side down in the prepared pan. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining cheese.

Ready for the smoke

Cooking Directions: Louisiana Wood Pellet Grill

Prepare the pellet grill by checking the pellet hopper and topping off with your preferred flavor. Scrape the grates clean. Set the grill to 450°F (230°C) and start it; allow about 15 minutes for it to reach temperature and burn the grates clean. Once clean, reduce the temperature to 375°F (190°C).

Place the baking pan directly on the grill. Bake for about 35 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. For a more pronounced smoke flavor, you can smoke the assembled dish at a lower temperature for 30–60 minutes before increasing to bake; however, remember that smoke production decreases above 250°F (122°C).

Looking good

Easy Smoked Chicken Enchiladas — Alternate Methods

Gas Grill (Indirect Heat): Preheat the grill to medium (about 375°F / 190°C). Turn off one burner and cook with indirect heat. Place the pan on the cool side and bake for 35 minutes or until heated through and cheese is melted.

Oven: Preheat the oven to 375°F (190°C). Bake the assembled enchiladas in a 9×13 pan for about 35 minutes, until hot and the cheese is melted. Cooking in the oven is convenient and produces consistent results; the main difference from a pellet grill is the lack of smoky flavor.

A walk on the wild side — this one is a bit zippy

Tips and Notes

Pellet choice influences smoke flavor, but recipes are flexible. Experiment with different wood blends until you find the profile you prefer. When smoking at temperatures below 250°F (122°C), wood pellet type is more important for flavor; at higher temperatures the food cooks faster and produces less smoke.

This recipe adapts well to personal taste: swap vegetables, adjust the heat level with jalapeños or milder chiles, or use different salsas. The core idea is balance between time and temperature — once you have that, you can customize freely.

About Our Recipes

We test recipes on our patio using a variety of grills: pellet grills, side-box smokers, charcoal and gas. We call that area our “Wall of Grill.” Our approach emphasizes healthy, low-fat grilling that works across pellet, gas, wood and charcoal setups. Most recipes can be adapted to any quality BBQ or indoor oven if needed.

Remember: a recipe is a guideline, not a rule. Feel free to modify ingredients or techniques to suit your taste and equipment.

Enjoy the process — take the recipe and make it your own.

Live your passion,
Ken & Patti