Smoked Chicken Enchiladas

Smoked Chicken Enchiladas

One of my recipes, featured on the cover of the magazine Edible OKC (Lemonade Brined Smoked Chicken), is the inspiration for this VERY simple + VERY delicious 30-minute Smoked Chicken Enchiladas recipe! It helps that I tested the Edible OKC recipe 10 times resulting in so much leftover chicken that I was forced to find new ways to use it all!

baked enchiladas

This enchilada recipe is a classic fill – roll – arrange – and bake recipe. And all those steps can seem laborious but, as you get the hang of it, this is really one of the easiest meal solutions I know!

If you don’t have leftover smoked chicken, rotisserie chicken or browned taco meat works beautifully.

The key to enchilada success is adding sauce, cheese AND meat as filling in each enchilada. I also added a couple of tablespoons of sweet corn to the filling mix for some extra crunch!

Top with extra cheeses, sauce and some diced tomatoes and sliced purple onions for extra color and flavor!


Smoked Chicken Enchiladas

  • 2 c smoked chicken (or cooked chicken breast), shredded
  • 2 c enchilada sauce (canned or homemade)
  • 8 flour tortillas
  • 1 c sweet corn
  • 1/2 c diced tomatoes, extra for garnish
  • 1 medium red bell pepper, diced
  • 8 oz Colby Jack cheese, shredded
  • 1 shallot, sliced

Preheat oven to 350°. Spray an 11″ x 7″ x 2″ baking dish with nonstick cooking spray.

Pour 2/3 – 1 cup of the enchilada sauce in the bottom of the baking dish.

Fill each tortilla with ::

  • 1/4 c shredded smoked chicken
  • 2 T corn
  • 1 T sauce
  • a sprinkle of cheese, diced tomatoes and diced peppers*

Roll the filled tortilla tightly and place in the dish. Roll the filled tortilla in the sauce that’s in the bottom of the dish and repeat until all tortillas are filled, rolled, covered in sauce and arranged (as pictured) in the dish.

Top with remaining enchilada sauce, making sure to get the sauce around and in between each enchilada.

Sprinkle with remaining cheese, tomatoes and peppers. Arrange sliced shallots over the enchiladas.

Bake for 30-35 minutes or until the enchiladas are bubbly and the cheese is melted.

Serves 4

*save some of the cheese, tomatoes and peppers for topping before baking.