This is a recipe for an enchilada dish that I cooked on the Big Green Egg (Kamado Joe). It was delicious and easy to make.
The “shredded chicken enchiladas” are a great dish to make on the Big Green Egg. The Kamado Joe is a smoker that has been around for years and it is an affordable way to smoke food at home.
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These are, I suppose, a bit more of an Americanized enchilada, but they do not disappoint! Our whole family, including the kids, loves these really simple Big Green Egg Smoked Chicken Enchiladas.
These enchiladas are worthy of your attention.
Ingredients for Smoked Chicken Enchiladas
- Breasts of chicken
- Tortillas, 10-12 each
- Taco Blended Cheese – 2 CUP
- 1 cup cheese (Monterey Jack or Mozzarella)
- Cream Cheese (3 oz.)
- Mild Picante Sauce (1 1/12 cup) (hot if you like heat)
- 2 CUP CHICKEN, SHREDDED OR CRUMBLED
- 1/2 cup red pepper, diced
- a quarter cup of diced green pepper
- Cumin (1 teaspoon)
- Dizzy Pig’s Cow Lick Rub
- 1 – Diced jalapeno (Optional)
- Lettuce, Shredded (Optional)
- Cream of Tartar (Optional)
- Guacamole (guacamole) (Optional)
How to Prepare Smoked Chicken Enchiladas on the Big Green Egg
Indirect cooking is used to make smoked chicken enchiladas. The chicken may be cooked directly on the Big Green Egg, but after the enchiladas are assembled, the Big Green Egg should be set up for an indirect cook with the plate setter / conve”egg”tor in place and the feet pointing upward.
The chicken enchiladas will be baked for around 25-30 minutes at or near 350 degrees.
How to Prepare & Cook Smoked Chicken Enchiladas
Start out by putting a decent amount of Dizzy Pig’s Cow Lick Rub on both sides of the Breasts of chicken.
For grilling the chicken, the vents are opened up some to let them cook around 400-450 degrees. Once the Big Green Egg is up to temperature, place the Breasts of chicken on the grate of the BGE.
Give the chicken a flip after approximately 8 minutes.
Cook until the internal temperature reaches 165°F, at which point they are ready to be pulled. Reset the vents to return the BGE to 350 degrees after they’re finished.
Dice or shred the Breasts of chicken.
In a mixing dish, place the chicken.
Add the sliced red pepper (along with the optional jalapeos if you want it hotter).
Add the Picante sauce to the pan.
Add the cumin powder.
Combine the taco blended cheese and cream cheese in a mixing bowl.
Combine all Ingredients well.
Spray a 9′′ × 11′′ baking sheet with Pam to prevent the tortillas from sticking to it throughout the cooking process. Place the enchilada filling in the pan after rolling the tortillas.
Place a layer of picante sauce on top and down the centre of the enchiladas.
Spread the picante sauce evenly over the enchiladas using a spoon.
Top with a little quantity of Colby Jack, Cheddar, or Mozzarella cheese.
The Big Green Egg should now be set to 350 degrees, ready for the enchiladas to be put on the grate.
The enchiladas will be cooked for 25-30 minutes, allowing the cheese to melt nicely inside and out, resulting in these delectable smoked enchiladas.
Don’t forget to add your favorite toppings, such as sour cream, guacamole, lettuce, and so on. Enjoy these enchiladas with smoked chicken!
Time to Prepare: 10 minutes
Time to prepare: 10 minutes
30 minutes of additional time
Time spent: 50 minutes
These are, I suppose, a bit more of an Americanized enchilada, but they do not disappoint! Our whole family, including the kids, loves these really simple Big Green Egg Smoked Chicken Enchiladas. These enchiladas are worthy of your attention.
Ingredients
- Breasts of chicken
- Tortillas, 10-12 each
- Taco Blended Cheese, 2 Cups
- 1 cup cheese (Monterey Jack or Mozzarella)
- Cream Cheese (3 oz.)
- Mild Picante Sauce (1 1/12 cup) (hot if you like heat)
- 2 CUP CHICKEN, SHREDDED OR CRUMBLED
- 1/2 cup red pepper, diced
- a quarter cup of diced green pepper
- Cumin (1 teaspoon)
- Dizzy Pig’s Cow Lick Rub
- 1 – Diced jalapeno (Optional)
- Lettuce, Shredded (Optional)
- Cream of Tartar (Optional)
- Guacamole (guacamole) (Optional)
Instructions
- Place the Breasts of chicken on a plate or cutting board and add a good amount of Cow Lick by Dizzy Pig rub.
- Fire up the Big Green Egg for an indirect cook with the feet facing up on the plate setter / conv”egg”tor. The BGE should be dialed in around 450 degrees. Cook the Breasts of chicken until the internal temperature reaches 165 degrees.
- Close the vents a little and return the BGE to 350 degrees after the chicken is done.
- Place the chicken in a mixing basin and dice, chop, or shred it.
- Combine the picante sauce, Mexican cheese, cream cheese, red pepper, green pepper, and optional jalapeño in a mixing bowl. Mix everything up well.
- To keep the tortilla shells from sticking, spray a 9×11 pan with Pam. Fill the tortillas with the chicken mixture, fold them up, and lay them in the pan.
- Once the enchiladas are finished, ladle a generous quantity of picante sauce down the middle of each one. Sprinkle a couple of handfuls of Cheddar Jack on top.
- Place the enchiladas on the Big Green Egg and cook at 350 degrees for 25-30 minutes.
- Serve with your favorite condiments on top.
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