I guess you could say that these are a little more of an Americanized enchilada, but they do not disappoint! Our family, including the kids, absolutely love these super easy to make Smoked Chicken Enchiladas on the Big Green Egg.  These enchiladas are definitely worth a try.

Smoked Chicken Enchiladas Ingredients

  • Chicken Breasts
  • 10-12 Each – Tortillas
  • 2 Cups – Taco Blended Cheese
  • 1 Cup – Monterey Jack or Mozzarella Cheese
  • 3 Ounces – Cream Cheese
  • 1 1/12 Cups – Mild Picante Sauce (hot if you like heat)
  • 2 Cups – Shredded / Chopped Chicken
  • 1/2 Cup – Diced Red Pepper
  • 1/4 Cup – Diced Green Pepper
  • 1 Teaspoon – Cumin
  • Cow Lick Rub by Dizzy Pig
  • 1 – Jalapeno, Diced (Optional)
  • Shredded Lettuce (Optional)
  • Sour Cream (Optional)
  • Guacamole (Optional)

How to Setup the Big Green Egg for Smoked Chicken Enchiladas

Smoked chicken enchiladas are an indirect cook. You can cook the chicken itself direct, but once the enchiladas are made up the Big Green Egg should be setup for an indirect cook with the plate setter / conv”egg”tor in with the feet facing upward.

The chicken enchiladas will be cooked at or right around 350 degrees for about 25-30 minutes.

How to Prepare & Cook Smoked Chicken Enchiladas

Start out by putting a decent amount of Cow Lick rub by Dizzy Pig on both sides of the chicken breasts.

For grilling the chicken, the vents are opened up some to let them cook around 400-450 degrees. Once the Big Green Egg is up to temperature, place the chicken breasts on the grate of the BGE.

After about 8 minutes give the chicken a flip.

Continue cooking until the internal temperature reaches 165 degrees in which they are ready to be pulled. Once they are done, reset the vents to get the BGE back down to 350 degrees.

Dice or shred the chicken breasts.

Place the chicken in the mixing bowl.

Add diced Red Pepper (and the optional jalapeno’s if you are looking for more heat).

Add the Picante sauce.

Add the ground cumin.

Add the taco blended cheese.

Mix all ingredients together well

Get a 9″ x 11″ cooking pan and spray it with some Pam so that they tortillas don’t stick to it during the cooking process. Roll the enchilada mixture in the tortillas and place in the pan.

Put a layer of picante sauce on the top of the enchiladas and down the middle of them.

Take a spoon and evenly spread the picante sauce over the enchiladas.

Put a moderate amount of Colby Jack, Cheddar or Mozzarella cheese on the top.

The Big Green Egg should now be dialed back down to about 350 degrees in which the enchiladas can be placed on the grate.

The enchiladas will cook for 25-30 minutes which will perfectly melt the cheese inside and out making these deliciously smoked enchiladas.

Don’t forget to top with your favorites including, but not limited to, sour cream, guacamole, lettuce…Enjoy these deliciously smoked chicken enchiladas!

Smoked Chicken Enchiladas
Yield: 4-5

Smoked Chicken Enchiladas

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

I guess you could say that these are a little more of an Americanized enchilada, but they do not disappoint! Our family, including the kids, absolutely love these super easy to make Smoked Chicken Enchiladas on the Big Green Egg.  These enchiladas are definitely worth a try.

Ingredients

  • Chicken Breasts
  • 10-12 Each - Tortillas
  • 2 Cups - Taco Blended Cheese
  • 1 Cup - Monterey Jack or Mozzarella Cheese
  • 3 Ounces - Cream Cheese
  • 1 1/12 Cups - Mild Picante Sauce (hot if you like heat)
  • 2 Cups - Shredded / Chopped Chicken
  • 1/2 Cup - Diced Red Pepper
  • 1/4 Cup - Diced Green Pepper
  • 1 Teaspoon - Cumin
  • Cow Lick Rub by Dizzy Pig
  • 1 - Jalapeno, Diced (Optional)
  • Shredded Lettuce (Optional)
  • Sour Cream (Optional)
  • Guacamole (Optional)

Instructions

  1. Place the chicken breasts on a plate or cutting board and add a good amount of Cow Lick by Dizzy Pig rub.
  2. Fire up the Big Green Egg for an indirect cook with the feet facing up on the plate setter / conv"egg"tor. The BGE should be dialed in around 450 degrees. Cook the chicken breasts until the internal temperature reaches 165 degrees.
  3. Once the chicken is done, close the vents some and get the BGE dialed back to 350 degrees.
  4. Dice, cut or shred the chicken and place in a mixing bowl.
  5. Add the picante sauce, Mexican cheese, cream cheese, red pepper, green pepper the the optional jalapeno. Mix together well.
  6. Spray a 9x11 pan with Pam to prevent the tortilla shells from sticking. Spoon the chicken mixture into the center of the tortillas, roll them up and place them in the pan.
  7. Once complete, put a good amount of picante sauce down the center of the enchiladas and spoon across evenly. Take a couple hand fulls of Cheddar Jack and sprinkle on top.
  8. Place the enchiladas on the Big Green Egg and let them cook for 25-30 minutes at 350 degrees.
  9. Place your favorite condiments on top and enjoy!
Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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