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Smoked chicken enchiladas in a cast iron skillet

Smoked Chicken Enchiladas

Learn everything you need to know about how to make a smoked chicken enchiladas! 
Smoked chicken enchiladas are an easy one-pan meal can be smoked on ANY grill or smoker!
Whether you’ve got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we’ve got you covered!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine barbecue, BBQ, Hispanic, Mexican, Smoked
Servings 6 Servings
Calories 400 kcal

Equipment

  • Smoker, Grill or Pellet Grill
  • Wood for smoking (chunks, chips, or pellets).
  • 12 Inch Cast Iron Skillet
  • Plate
  • Large Measuring Cup
  • Mixing Bowls
  • Heat Resistant Grilling Gloves
  • Large Spoon or Spatula

Ingredients
  

  • 1 and ½ tablespoon Canola oil
  • 1 Medium Onion finely chopped
  • 8 Corn Tortillas
  • Canola oil cooking spray
  • 2 Cloves Garlic finely minced
  • 3 tablespoon Chili Powder
  • 2 teaspoon Cumin
  • 2 teaspoon Coriander
  • 2 teaspoon Granulated Sugar
  • ½ teaspoon Table Salt
  • 16 oz Canned Tomato Sauce
  • ¾ Cup Water
  • 2 Cups Shredded Chicken fully cooked, preferably smoked, see recipes in Notes section below
  • 12 oz Monterey Jack or Cheddar Cheese freshly grated
  • Fresh Cilantro for garnish

Instructions
 

  • Preheat a Grill or Smoker set up with INDIRECT heat to 350°F.
    a pit boss pellet grill smoking with white smoke

Prepare the Tortillas and the Enchilada Sauce

  • In a cast iron skillet over medium heat, add the oil and the onions. Stir the onions around in the oil and then ush to the side of the skillet.
    1 and ½ tablespoon Canola oil, 1 Medium Onion
    sauteeing onions in a cast iron skillet
  • Spray both sides of each tortilla with cooking spray and place, one at a time, in center of skillet just until warm, flip, then remove to a plate.
    8 Corn Tortillas, Canola oil cooking spray
    heating a corn tortilla in a cast iron skillet
  • When the tortillas are finished, move the onions back around the pan and continue to until they have softened.
  • Add the garlic, spices, sugar and salt, and cook for 20 seconds, then add the tomato sauce and water.
    2 Cloves Garlic, 3 tablespoon Chili Powder, 2 teaspoon Cumin, 2 teaspoon Coriander, 2 teaspoon Granulated Sugar, ½ teaspoon Table Salt, 16 oz Canned Tomato Sauce, ¾ Cup Water
    stirring in enchilada sauce to spices in cast iron skillet
  • Stir well and continue cooking the sauce until it is reduced slightly, about 5 minutes.
    stirring in sauce for smoked chicken enchiladas in cast iron pan
  • Remove the sauce from skillet to a measuring cup or bowl using a large spoon or ladle, leaving behind just a enough sauce to cover the bottom of the pan.
    extra sauce set aside in a measuring cup to pour over enchiladas

Assemble the Chicken Enchiladas

  • One at a time, add a little bit of shredded chicken and cheese to the center of each corn tortilla, roll, and place seam side down in the skillet.
    2 Cups Shredded Chicken, 12 oz Monterey Jack or Cheddar Cheese
    wrapping a chicken enchilada
  • In a 10 or 12-inch skillet, you can fit 6 enchiladas across and one on each side running perpendicular.
    chicken enchiladas placed in a cast iron skillet
  • Pour the reserved sauce on top of the chicken enchiladas and use a spatula or spoon to evenly distribute it to cover them.
    pouring sauce on chicken enchiladas before smoking
  • Finally, evenly cover the enchilada with a layer of cheese.
    cheese sprinkled on chicken enchiladas before smoking

Smoke the Chicken Enchiladas

  • Place your smoking wood chunk on the hot charcoals if using a charcoal grill or pellet tube or smoker box if using a gas grill. If using a propane or electric smoker, fill the wood chip tray.
  • Place the cast iron skillet in the grill or smoker, away from any DIRECT heat and close the lid. Smoke at 350°F for about 20-40 minutes until the cheese has melted and the sauce is bubbly. Rotate the skillet as necessary for even cooking but DO NOT stir the contents of the skillet.
    chicken enchiladas smoking in a smoker

Remove and Serve

  • When the smoked chicken enchiladas are finished, carefully remove the hot cast iron skillet from the grill or smoker using heat resistant gloves.
    chicken enchiladas smoking in a smoker
  • Optionally top with some freshly chopped cilantro for additional color and flavor.
    Fresh Cilantro
    smoked chicken enchiladas in a cast iron skillet
  • Let the skillet cool slightly on a trivet for about 5 minutes, then scoop out individual enchiladas with a large spoon or spatula and optionally top with sour cream, salsa, and/or guacamole.
    smoked chicken enchiladas on a plate

Nutrition

Calories: 400kcal
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