Smoked Chicken and Cheese Enchiladas with Chipotle Cream Sauce

There’s something irresistible about a cheesy enchilada, a cold drink, and crunchy chips with pico—comfort food that lifts the mood. Smoked chicken and cheese enchiladas are hearty and satisfying, but they’re not just for chilly nights like a heavy stew. One of the best parts of enchiladas is their versatility: this smoked chicken version is the focus here, but the same process works with beef, pork, or just a mix of cheeses.

Start with your protein. I recommend using your favorite smoked or grilled chicken—leftovers work especially well. Shredded chicken breast is ideal, and you can mix in some dark meat for more moisture and flavor. This recipe is perfect for using extra chicken from a previous meal, which keeps things simple and budget-friendly.

Most importantly, skip canned enchilada sauce. A homemade enchilada sauce is quick to make, tastes far better, and you likely have the ingredients on hand. Using a fresh sauce brightens the whole dish and pairs beautifully with the mild smoke from the chicken.

Tips for making Smoked Chicken and Cheese Enchiladas

Have plenty of paper towels ready—you’ll get a little messy while assembling the enchiladas.

If you don’t want to smoke or grill chicken yourself, a store-bought rotisserie chicken is a great shortcut and works perfectly here.

Always shred your own cheese. Pre-shredded varieties often include anti-caking agents like potato starch and cellulose that can prevent smooth melting. Freshly shredded cheese melts better and gives a creamier texture.

This recipe freezes well. Make a double batch and freeze one for a quick weeknight meal later.

Don’t overdo the smoke. Cheese and tortillas pick up smoke quickly, so a light touch is all that’s needed. Pecan wood gives a gentle, pleasant smoke that complements the chicken and cheese.

Smoked Chicken and Cheese Enchiladas

Serves: 4 | Active Prep Time: 20 min | Cooking Time: 35 min

Ingredients
4 cups pulled chicken
2 cups shredded cheddar cheese
2 cups shredded jack cheese
3 cups enchilada sauce
8 corn tortillas
1 medium jalapeño, seeded, blistered and diced
1/2 medium Vidalia onion, diced
3/4 cup cilantro, chopped
1/2 cup sour cream (optional)

How to Make Smoked Chicken and Cheese Enchiladas, Step-by-Step

Step 1: Preheat your grill, smoker, or pellet grill for two-zone cooking and aim for 350–375 °F. While it comes up to temperature, prep your ingredients.

Step 2: In a medium bowl, combine the shredded chicken, diced Vidalia onion, half of the cheddar and jack cheeses, diced jalapeño, and 1/2 cup cilantro. Stir in 1/2 cup of enchilada sauce and mix thoroughly; set aside.

Step 3: Pour enough warm enchilada sauce into a 7 x 11 baking dish to lightly cover the bottom—about 1/2 cup—and set the dish aside.

Step 4: Heat the corn tortillas briefly on a cast iron pan or griddle, just until pliable. You don’t want to fry them—only soften them so they roll without cracking.

Step 5: Dip both sides of each warmed tortilla in the warm enchilada sauce and stack them on a plate.

Step 6: Set up an assembly line: the chicken mixture, the sauced tortillas, and the baking dish should be within easy reach.

TIP: Mentally divide the chicken mixture into 8 equal portions before assembling.

Step 7: Place a portion of the chicken mixture on a tortilla, roll it, and place it seam-side down in the prepared baking dish.

Step 8: Repeat until you’ve filled all eight tortillas. Pour the remaining enchilada sauce over the assembled enchiladas.

Step 9: Sprinkle with the remaining cheese, place the dish over indirect heat, close the grill lid, and cook for 25 minutes.

Step 10: Add a small pecan wood chunk or a handful of soaked pecan chips to the coals for a subtle smoke boost, close the lid, and cook an additional 10 minutes.

Step 11: Remove the enchiladas from the grill, garnish with remaining cilantro, and serve with a dollop of sour cream if you like.

Enjoy—these enchiladas are comforting, flavorful, and simple to make, whether you start from freshly smoked chicken or great leftovers.

Make Homemade Smoked Chicken and Cheese Enchiladas: