Smoke Chicken Enchiladas - How to Make Chicken Enchiladas 2 ways

MothersBBQ's picture

Jun. 10, 2013

This is a great and simple recipe that can be done on the grill or oven. The white sauce is easy to make and taste awesome. Give it a try and let me know.


For chicken
Skinless chicken thigh 6
Chipotle chili powder To Taste
Cumin powder To Taste
Salt To Taste
Pepper To Taste
For chilli white sauce
Butter 1/4 Cup (4 tbs)
Flour 1/4 Cup (4 tbs)
Chicken stock 2 Cup (32 tbs)
Sour cream 1 Cup (16 tbs)
Canned diced chillies 4 Ounce
Dried ancho chilli 10 , deseed and soak in hot water for 10 minutes
For ancho chilli sauce
Onions 2 Medium , roughly chopped
Tomatoes 2 Large , roughly chopped
Garlic cloves 3
Cumin 1 Teaspoon
Beef broth 3 Cup (48 tbs)
Salt and pepper To Taste
For serving
Corn tortillas 14
Saut ed onions 1/2 Cup (8 tbs)
Shredded monterey jack cheese 2 Cup (32 tbs)



1. Preheat the smoker to about 250 F using hickory wood.

2. Sprinkle the chicken pieces with chipotle powder, cumin powder, salt and pepper.


3. Place the chicken on the smoker rack and cook for 2 to 2 ½ hours.

4. Remove the chicken from the smoker and chop it in small pieces.

For white sauce

5. Meanwhile, in a pan, melt butter and add in flour and cook until the roux turn blonde in colour.

6. Pour in the chicken stock, mix well and bring it to simmer.

7. Add the sour cream and whisk until well mixed and slightly thickened.

8. Stir in the diced chillies and mix well until thickened, and remove and set aside.

For white sauce

9. In a non- stick saucepan, saute onions until translucent.

10. Add tomatoes and garlic and saute for 15 minutes or until the ingredients starts to break down.

11. Put the soaked chilli’s and beef stock and simmer for 10 to 15 minutes.

12. Turn of the heat and let the mixture cool, and blend it in a blender until smooth.

13. Pass the mixture through a sieve in to a pot. And add in cumin, salt and pepper.

14. Simmer the sauce until hot and needed.


For white sauce enchiladas

15. Place the corn tortilla on a clean working table and put chicken in centre, put sautéed onions and shredded cheese on top, and roll.

16. In a foil container, place the rolled enchiladas, ladle white sauce over it and sprinkle cheese on top.

For ancho chilli sauce enchiladas

17. On a clean working table, place a tortilla dipped in chilli sauce and put chicken in centre, put sautéed onions and shredded cheese on top, and roll.

18. In a foil container, place the rolled enchiladas, ladle chilli sauce over it and sprinkle cheese on top.

19. Place the foil containers on grill and heat them until they start to get bubbly.


20. Remove and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 200 Minutes
Ready In: 200 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 635Calories from Fat 274

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 826 mg34.42%

Total Carbohydrates 58 g19.3%

Dietary Fiber 7 g28%

Sugars 6 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet