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+ servings
Smoked Green Chile Enchiladas

Smoked Green Chile Enchiladas - Low and Slow Family Favorite

Grill Jet
Easy to prep. Easy to cook. A sure family favorite for years to come. Real New Mexican flavor right off of your pellet smoker or grill.
Prep Time 40 mins
Cook Time 1 hr 40 mins
Course Main Course
Cuisine Mexican
Servings 6


  • 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 bottom
    2. Sliced tortillas
    3. Shredded chicken
    4. Shredded cheese
    Repeat one more time (for two layers) starting with the sauce like the first layer.
  • Top with one more layer in this order:
    1. Tortillas
    2. Green chile sauce
    3. 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.


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Keyword cheese, easy, enchilada, green chili, smoker, spicy
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