Smoked Chicken and Cheese Enchiladas

par Chris Lopez
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Why You’ll Love These Smoked Enchiladas

Bring your favorite Mexican restaurant flavors to your backyard with this smoked chicken and cheese enchiladas recipe. Made on the Masterbuilt Gravity Series® 600, these enchiladas combine smoky shredded chicken, gooey melted cheese, and your favorite red or green enchilada sauce—all wrapped in warm tortillas and kissed with a touch of charcoal-fired smoke. It's an easy, crowd-pleasing dish that’s perfect for family dinners or weekend cookouts.

Why It Works on the Gravity Series® 600

The Gravity Series 600 Digital Charcoal Grill and Smoker makes this recipe shine thanks to its precise temperature control and wood-fired flavor. The ability to maintain a steady 350°F with a gentle flow of smoke ensures that the cheese melts perfectly, while the enchiladas absorb that signature charcoal-kissed taste that sets grilled enchiladas apart from oven-baked ones.

Chris Lopez

Smoked Chicken and Cheese Enchiladas

Portions: 6 people
Niveau:
Intermédiaire
Méthode:
Grilled
|
Fumé

Ingredients

  • Main

Instructions

  1. 01

    Preheat your Masterbuilt Gravity Series® 600 to 350°F. While the grill is heating up, lightly oil your grates and prep your ingredients.

  2. 02

    In a large bowl, combine your grilled shredded chicken with Meat Church Fajita seasoning to taste. If using both red and green sauces, divide the chicken and mix half with each sauce in separate bowls.

  3. 03

    Place tortillas directly on the upper grate for a few seconds to make them more pliable and easier to roll.

  4. 04

    Fill each tortilla with seasoned shredded chicken and a generous sprinkle of cheese. Roll tightly and place seam-side down in a large grill-safe baking dish.

  5. 05

    Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

  6. 06

    Place the dish in your grill and smoke at 350°F for 20–30 minutes, or until the cheese is fully melted and bubbling, and the edges are slightly crisped.

  7. 07

    Remove from the grill and top with sour cream, cilantro, and pico de gallo if desired. Serve hot with a side of Spanish rice or refried beans.

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