Description
A smoky, cheesy, and spicy casserole that combines hickory-smoked chicken with a creamy green chile sauce, baked in corn tortillas for a comforting outdoor cooking experience.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 2 cans diced green chiles (4 oz / 113g each), drained
- 8 oz / 225g cream cheese, softened
- 1 cup / 240g full-fat sour cream
- 2 cups / 200g Monterey Jack cheese, shredded (divided)
- 12 small corn tortillas (6-inch / 15cm)
- 1 tsp / 5g smoked paprika
- 3 cloves garlic, minced
- 1 tsp / 2g ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat smoker or grill to 225°F (107°C) using hickory chips. Smoke chicken breasts until internal temperature reaches 165°F (74°C), about 45-60 minutes. Let chicken rest for 10 minutes.
- While chicken rests, prepare the sauce by beating softened cream cheese, sour cream, drained green chiles, minced garlic, smoked paprika, cumin, salt, and pepper in a mixing bowl until smooth.
- Stir 1 cup of shredded Monterey Jack cheese into the sauce. Reserve the remaining 1 cup for topping.
- Shred the rested chicken using two forks into bite-sized chunks. Fold the shredded chicken into the sauce until evenly coated.
- Preheat oven to 375°F (190°C) or prepare smoker/grill for indirect medium-high heat. Soften corn tortillas if necessary.
- Spoon 2-3 tablespoons of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with the reserved 1 cup of Monterey Jack cheese.
- Bake or smoke at 375°F (190°C) for 25-30 minutes until cheese is melted, bubbly, and slightly browned. Let rest for 5-10 minutes before serving.
Notes
Ensure green chiles are well-drained to prevent a watery sauce. Soften corn tortillas to prevent cracking. Let chicken rest after smoking to retain juices. For best results, shred cheese yourself to avoid anti-caking agents in pre-shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada portion
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
Keywords: smoked chicken, enchilada casserole, green chile, outdoor cooking, smoker recipe, comfort food, hickory smoked