When it comes to comfort food with bold flavor, nothing hits quite like enchiladas. These Smoked Chicken Enchiladas combine smoky, cheesy, and saucy elements into one satisfying dish.
Why Make This Recipe
This recipe is perfect for using up leftover rotisserie chicken while delivering restaurant-quality enchiladas right from your kitchen. The fire-roasted green chiles and smoked cheese blend elevate the flavor, making each bite rich, tangy, and smoky.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 (4 oz) can fire-roasted green chiles
- 1 cup shredded smoked cheddar (or smoked cheese blend)
- 1 cup Monterey Jack cheese, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (10 oz) can red enchilada sauce
- 6–8 flour tortillas (soft taco size)
- Olive oil for greasing the pan
- Fresh cilantro and sour cream (optional for garnish)
Step-by-Step Instructions
- Preheat Oven: Set your oven to 375°F and lightly grease a baking dish with olive oil.
- Prepare the Filling: In a bowl, mix shredded chicken, fire-roasted green chiles, smoked cheddar, ½ cup Monterey Jack, cumin, and smoked paprika.
- Assemble the Enchiladas: Spoon the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Add Sauce & Cheese: Pour the red enchilada sauce evenly over the tortillas. Sprinkle with the remaining Monterey Jack cheese.
- Bake: Cover the dish with foil and bake for 20–25 minutes. Uncover and bake an additional 5 minutes to melt the cheese until bubbly and golden.
- Garnish & Serve: Top with chopped cilantro and a dollop of sour cream if desired.
Expert Tips & Tricks
- Use a smoked cheese blend for added depth of flavor.
- Warm the tortillas slightly before rolling to prevent tearing.
- For extra smoke, add a pinch of chipotle powder to the filling.
Variations
- Swap chicken for pulled pork or smoked brisket.
- Use green enchilada sauce instead of red for a tangier flavor.
- Add black beans or corn to the filling for extra texture.
What to Serve It With
- Mexican rice
- Black beans
- Street corn (Elote)
- Chips & salsa
Storage Tips
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Quantity Suggestions for Family Gatherings
Double the recipe to serve 8–10 people. Prepare in two baking dishes for easy serving.
Chicken Enchiladas
Tender chicken wrapped in soft tortillas, smothered in rich, cheesy enchilada sauce. A comforting, flavor-packed meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 4 oz can fire-roasted green chiles
- 1 cup shredded smoked cheddar or smoked cheese blend
- 1 cup Monterey Jack cheese divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 10 oz can red enchilada sauce
- 6 –8 flour tortillas soft taco size
- Olive oil for greasing the pan
- Fresh cilantro and sour cream optional for garnish
Instructions
- Set your oven to 375°F and lightly grease a baking dish with olive oil.
- In a bowl, mix shredded chicken, fire-roasted green chiles, smoked cheddar, ½ cup Monterey Jack, cumin, and smoked paprika.
- Spoon the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the red enchilada sauce evenly over the tortillas. Sprinkle with the remaining Monterey Jack cheese.
- Cover the dish with foil and bake for 20–25 minutes. Uncover and bake an additional 5 minutes to melt the cheese until bubbly and golden.
- Top with chopped cilantro and a dollop of sour cream if desired.
Tried this recipe?Let us know how it was!
