Traeger Smoked Green Chile Chicken Enchiladas are among the best homemade enchiladas you’ll ever make. The smoky flavor from the pellet grill elevates a classic favorite into something special—easy to prepare and incredibly satisfying.
Traeger Smoked Green Chile Chicken Enchiladas
This recipe uses pellet-grilled chicken that is shredded and folded into corn tortillas, then bathed in green enchilada sauce and topped with plenty of cheese. A final turn in the pellet grill melts the cheese and infuses the pan with gentle smoke—the result is a wood-fired flavor you won’t get from a conventional oven.
Why should you grill enchiladas?
Grilling these enchiladas adds a subtle smokiness that complements the tang of salsa verde and roasted green chiles. Cooking on a pellet grill or other indirect-heat grill gives the chicken a nice char and lets the flavors meld in a way that elevates the whole dish. If you want extra smoke on a non-wood-fired grill, use a small smoke tube or smoker box to add that depth of flavor.
What kind of cheese is best for this recipe?
A shredded Mexican-blend works perfectly—typically a mix of cheddar, Monterey Jack, and Colby. That combination melts well and offers both sharpness and creaminess. If you like, experiment with smoked cheeses for an extra layer of flavor.
Best toppings for enchiladas
Keep toppings simple and fresh to balance the rich, saucy enchiladas. Favorites include:
- Avocado or sliced avocado
- Fresh diced tomato
- Sour cream or Mexican crema
- Black olives
- Fresh cilantro
- Your favorite hot sauce
Tips for making the best chicken enchiladas
These enchiladas are straightforward, but a few practical tips will make assembly and serving easier:
- Coat your baking dish with cooking spray to prevent sticking.
- Use non-stick foil if you plan to cover the pan—this helps with cleanup.
- Pack the tortillas tightly in the pan so they hold together and you can fit more in a single layer.
- Don’t skimp on sauce or cheese—these should be well smothered for the best texture and flavor.
What to serve with Traeger chicken enchiladas
Classic sides pair well: Mexican-style rice, refried beans or black beans, and chips with a bright salsa verde or pico de gallo. A simple green salad or grilled vegetables also complement the richness of the enchiladas.
Other Mexican-inspired favorites
If you enjoy these enchiladas, try other grilled and smoked dishes—grilled elote, smoked chicken thighs, fajitas, or birria-style tacos all follow similar flavor profiles and cook techniques.
- Blackstone Mexican fried rice
- Grilled elote (Mexican street corn)
- Spicy one-pot Mexican rice
- Mexican shrimp cocktail
- Steak and chicken fajitas
- Smoked beef birria tacos
- Brisket tacos
Keep grilling — these Traeger chicken recipes are incredible
Traeger Green Chile Chicken Enchiladas
Smoked green chile chicken enchiladas made with pellet-grilled chicken, green chiles, green enchilada sauce, and plenty of melted cheese. Ideal for weeknights or feeding a crowd—easy to assemble and deeply flavorful.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons Chili Margherita spice blend or taco seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 (28-ounce) can green enchilada sauce
- 1 (7-ounce) can fire-roasted green chiles
- 1 (16-ounce) bag shredded Mexican-blend cheese
- 12–15 soft corn tortillas
- 1 tablespoon canola oil
- 1 tablespoon chopped cilantro for garnish
Instructions
- Lay the chicken breasts on a platter. Drizzle with the canola oil to lightly coat.
- Mix the chili spice, salt, onion powder, and garlic powder. Rub the seasoning onto both sides of the chicken.
- Cover the chicken and refrigerate for at least 1 hour to let the flavors develop.
- Preheat your pellet grill to 450°F (232°C). Remove the chicken from the fridge and place directly on the grill grates over direct heat. Close the lid and cook about 12 minutes total, flipping once (approximately 6 minutes per side), until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest until cool enough to handle, then shred with two forks.
- In a bowl, combine the shredded chicken, drained fire-roasted green chiles, and half of the shredded cheese.
- Coat a 13×9-inch oven-safe baking dish with cooking spray. Pour a thin layer of enchilada sauce over the bottom of the dish to coat it.
- Warm tortillas briefly if needed so they bend easily. Fill each tortilla with the chicken and cheese mixture, roll, and place seam-side down in the pan. Pack them tightly to fit 12–15 enchiladas.
- Pour the remaining enchilada sauce over the filled tortillas and sprinkle the remaining cheese evenly on top.
- Reduce grill heat to 350°F (177°C). Cover the pan with foil and place it on the grill for 30 minutes. Remove the foil and cook an additional 10 minutes to brown and bubble the cheese slightly.
- Remove from heat, garnish with chopped cilantro, and serve with your favorite toppings and sides.
Nutrition Information (per serving)
Yield: 8 | Serving Size: 1
Calories: 359 · Total Fat: 6g · Saturated Fat: 2g · Unsaturated Fat: 3g · Cholesterol: 67mg · Sodium: 261mg · Carbohydrates: 42g · Fiber: 3g · Sugar: 1g · Protein: 32g