Ready for a new take on enchiladas? Ready for something new to cook on your smoker grill? Get ready to chow down on some Smoked Green Chile Enchiladas. The smoky flavor combined with the Hatch green chiles will make this a family favorite for years to come.
I cook this recipe on my Pit Boss 820 smoker/grill. But as long as you can maintain a low 200-225 degrees you can do this on any grill. If you’re not using a smoker, and are using a gas or charcoal grill, I highly recommend using a smoker tube such as this on on Amazon. Besides just this recipe, I think you’ll find other uses for it. FWIW, I have this exact one in my outdoor cooking toolbox. Just load some pellets in it and it’ll produce a good amount of smoke for you, particularly for as short of a time as you’ll be cooking your enchiladas.
Easy Smoked Green Chile Enchiladas
- Use as few as 5 simple ingredients.
- Cook the chicken in the slow cooker during the day.
- Prep the enchiladas in 15-20 minutes
- Put on the smoker and/or grill. Outdoors – no heating up the house in the summer time!
Green Chile Sauce Guide:
You can use pretty much any brand of green chile sauce you like. Our preferences are the Fresh Chile Company Green Chile Sauce and the Hatch Valley 505 Green Chiles. Both are born in the Hatch Valley, New Mexico and are fantastic.
The spice level and vary from mild to hot depending upon your taste. I’ve found that during the longer cooking time, the natural heat level of the chiles can increase. That means that if you’re using a medium 2.5 star heat (out of 5), the heat may feel more like a 3 star when served.
If you are serving children, I suggest you stick with mild. Make it so the kids enjoy it and get addicted to that smoked green chile goodness.
Smoked Green Chile Enchiladas - Low and Slow Family Favorite
- Smoker, or
- Charcoal Grill, or
- Gas Grill with Smoker Tube
- 2 lb Chicken Breast Cooked & shredded
- 25 Corn Tortillas Cut into 4 strips each
- 32 oz Green Chile Sauce / Salsa Heat optional
- 2 cups Heavy Whipping Cream Unsweetened
- 1 lb Cheddar Cheese Shredded
- 1 lb Monterey Jack Cheese Shredded
- Fire up your smoker to 200-225 degrees. If you are using a grill, use the same temp (highly suggest you supplement grilling with a smoking tube to get that all-important smoky flavor).
- 32 ounces of green chile sauce with 2 cups of heavy whipping cream.
- Cheddar and jack cheese. Mix together in a bowl.
- Slice your tortillas into 4 strips. This is optional, but will make serving your enchiladas much easier than using whole tortillas.
- Spray 9 x 13 baking dish with non-stick cooking spray.
- Layer your ingredients evenly in baking dish in this order:1. Green chile sauce on bottom2. Sliced tortillas3. Shredded chicken4. Shredded cheeseRepeat one more time (for two layers) starting with the sauce like the first layer.
- Top with one more layer in this order:1. Tortillas2. Green chile sauce3. Shredded cheese
- Once prepped, transfer outside to cook.
- Place on smoker for 1 hour 15 minutes at 200-225 degrees
- Increase temperature to 350 degrees at 20 minutes to finish. The temp increase will get that slightly crisp tortilla edge, and brown the cheese.If your smoker does not allow temperature increases, then you may want to transfer to a preheated grill or oven for this step.
- You're done! Garnish with sour cream, cilantro, and serve with black beans and a salad.