Step up your enchilada game with Pellet Grill Smoked Enchiladas, using grilled chicken along with flavorful fillings, easily made gluten-free too!
If you love enchiladas and enjoy cooking on your pellet grill, you’ll love these Pellet Grill Smoked Enchiladas! They combine tender, pellet-grilled chicken with all the classic enchilada flavors. Then, they’re smoked on low heat for an hour to infuse them with that rich, wood-smoked flavor. Perfect for adding a bold twist to a weeknight favorite!
The low and slow cooking along with the wood-fired flavor enhances the enchiladas and melts the cheese perfectly!
What ingredients do you need for Pellet Grill Smoked Enchiladas?
- Boneless, Skinless Chicken Thighs
- Taco Seasoning
- White or Yellow Corn Tortillas
- Rotel
- Black Beans
- Mild Enchilada Sauce
- Colby Jack Cheese
- Disposable Pan
How do you make gluten-free enchiladas?
This recipe is naturally gluten-free as written; however, always check all ingredients before using to avoid any cross-contamination. This recipe uses corn tortillas that are already gluten-free.
What tortillas should you use for smoked enchiladas?
Traditionally corn tortillas are used and they are used in this recipe. When using corn tortillas they do need to be heated in the microwave for 10-20 seconds or on medium heat on the stovetop to make them more pliable before using.
If you prefer and gluten-free is not a need, feel free to use flour as well. They will work similarly to corn but will not need to be heated before rolling them up.
Tips for Making Pellet Grill Smoked Enchiladas:
- Use a disposable aluminum pan – It’s best to make these in a grill-safe disposable aluminum pan. A 9×13 pan will work or we use this 11.75in x 11.25in pan from Walmart. The amount of tortillas that fit in the pan will vary based on the size used.
- Choose the right pellets – We used hickory for this recipe, these will give a bold, smoky flavor. If you prefer a sweeter flavor use cherry or apple.
- Add in your preferred fillings – Other fillings can be added to the tortillas such as corn or other vegetables. Ground beef can be used in place of the chicken or leftover chicken can be used and the grilled chicken step can be skipped.
- Always warm up the corn tortillas – Prevent the tearing of corn tortillas by warming them up first to make them pliable before adding the filling.
- Choose the right cheese – It’s best to use a block of cheese and shred it with a cheese grater so that it melts properly. The pre-shredded cheese has additives to prevent melting.
Follow the recipe card below closely as there are multiple steps to this recipe when it comes to grilling the chicken first.
How do you store leftover enchiladas?
Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to serve, microwave on a microwave-safe plate for 2-3 minutes.
Pellet Grill Smoked Enchiladas are a great, easy meal to feed the whole family. The enchiladas are filled with smoky flavor, melted cheese, and tender chicken. They pair wonderfully with rice and beans.
Pellet Grill Smoked Enchiladas
Ingredients
Grilled Chicken
- 1 Package Taco Seasoning
- 1 1/2 Pounds Boneless, Skinless Chicken Thighs
Enchiladas
- 12 White or Yellow Corn Tortillas See Note
- 10 Oz Can of Rotel (Diced Tomatoes with Green Chilies)
- 15 Oz Can of Black Beans, Drained
- 2 10 Oz Cans of Mild Enchilada Sauce (or Gluten-Free Enchilada Sauce)
- 2 Cups Shredded Colby Jack Cheese
- 1/4 Cup Chopped Green Onions
- 11.75in x 11.25 in or 9×13 Disposable Aluminum Pan for Grill
Instructions
To Grill Chicken:
- Preheat the Pellet Grill to 400°F.
- While the grill is heating, evenly coat the chicken thighs with taco seasoning.
- Place the seasoned chicken thighs directly on the grill grates, and grill for 10 minutes on each side until the internal temperature reaches at least 165°F. Once done, set aside and lower the heat on the grill to 325°F. If the chicken looks dry, spray with olive oil spray or grapeseed oil spray to add some oil into the chicken.
Enchiladas:
- Heat pellet grill to 325°F.
- Slice the cooked chicken and add to a mixing bowl with Rotel and Black Beans.
- If using corn tortillas, heat these for 10-20 seconds in the microwave or over low heat on the stovetop to make them more pliable.
- Using a disposable aluminum pan, cover the bottom of the pan with a thin layer of enchilada sauce, reserving the leftover sauce for additional topping.
- Fill each warm tortilla with the chicken mixture and place seam side down into the pan tightly depending on how tightly wrapped the tortillas are, you should be able to fit 11-12 corn tortillas or more depending on the size of the pan.
- Once all tortillas have been filled and placed in the pan, pour the enchilada sauce evenly over the prepared tortillas.
- Evenly top the entire dish with shredded cheese.
- Place on the pellet grill at 325°F for 1 hour or until the cheese is bubbly and melted.
- Remove and cool for 5 minutes, serve warm with green onions and additional preferred toppings.
Notes
Nutrition
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Comments & Reviews
Mommy Hates Cooking says
Our favorite way to make enchiladas!
Joanne says
I have never made enchiladas before but I am loving this smoked meal idea!
Esme Slabbert says
Hi Kristy, a quick note on this Saturday morning: Congratulations, your post will be featured this Monday at SSPS 367 Thanks for sharing.
jean barkas says
What woodchip would you recommend for this recipe
Mommy Hates Cooking says
I would do mesquite or hickory for a smokey flavor or if you want it to be a sweeter flavor do cherry.