Grilled Chicken Enchiladas

Grilled Chicken Enchiladas are an epic Mexican inspired dinner that is even more delicious when made on the grill. Grilled chicken tenders are mixed with a creamy filling rolled into tortillas and topped with homemade enchilada sauce and plenty of cheese. 

It’s just as easy to make chicken enchiladas on the grill as it is in the oven and the taste is even better with the hint of smoke flavor added in. We love to have Mexican night and serve enchiladas and Grilled Chicken Tacos for an easy family meal.

Ingredients for Grilled Chicken Enchiladas:

• Chicken Tenders
• Olive Oil
• Green Chile Rub: Brown sugar, onion flakes, green chile powder, granulated garlic, onion powder, dried thyme, kosher salt, black pepper, smoked paprika. Taco seasoning can be substituted.
• Enchilada Sauce: Olive oil, all purpose flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, ground cumin, kosher salt, chicken broth, tomato sauce, heavy whipping cream
• Cream Cheese
• Cheddar Cheese
• Flour Tortillas – we used the fajita size for smaller enchiladas, burrito size works too but will make fewer enchiladas.

Toppings for Chicken Enchiladas:

• Lettuce, tomatoes, onion, salsa, sour cream, cilantro for garnish

How to Make Grilled Chicken Enchiladas:

• Pat chicken tenders dry with paper towels. 
• Drizzle with olive oil and season with green chile rub on both sides.
• Prepare a grill fire to about 350°. 
• Cook chicken tenders over indirect heat with the grill closed about 5 minutes.
• Flip chicken and continue to cook until chicken reaches 160° using a digital thermometer, about 10 minutes.
• Remove chicken from grill to a pan.

• Rest 5 minutes and chop coarsely. 
• Add softened cream cheese to a bowl with shredded cheese and green chile rub.
• Add chopped chicken and mix until well combined. 

• Meanwhile, make the enchilada sauce. Add olive oil to a skillet and add flour, whisk together and cook over medium heat for about 2 minutes. 
• Add chile powders, onion, garlic, cumin, oregano and salt and whisk until combined. 
• Whisk in chicken broth and tomato sauce, cooking for about 5 minutes. 
• Add cream, whisk to combine and remove from heat. Cool before assembling enchiladas.

• Dip flour tortillas into enchilada sauce and place onto a rimmed plate or pie plate. 
• Spoon chicken filling into center of tortilla. 
• Roll up enchiladas.

• Place into a baking dish, seam side down. 
• Repeat with remaining tortillas and filling. 
• Spoon remaining enchilada sauce over the top. 
• Cover with foil and place onto the grill. 
• Cook at 350 – 375° with the grill closed for about 30 minutes.

• Carefully remove foil. 

• Sprinkle enchiladas with shredded cheese and close the grill. 

• Cook another 10 -15 minutes until cheese is melted. 
• Remove from grill and cool about 5 minutes.

• Garnish with chopped cilantro if desired.

• Serve enchiladas with shredded lettuce, tomatoes, onion, salsa and sour cream if desired. 

Oven Directions:

• Bake enchiladas at 375° covered with foil for 30 minutes.
• Uncover and top with cheese, continue cooking 10 – 15 minutes until cheese is melted. 

How to Store and Reheat:

• Store cooled enchiladas in an airtight container in the refrigerator up to 3 days. 
  Reheat in a 350° oven, covered with foil for about 15 – 20 minutes.

GRILLING FACTS FOR CHICKEN ENCHILADAS:

• Grill: Big Green Egg Large
• Heat Source: Hardwood Lump Charcoal
• Wood: Pecan or Hickory
• Grill Temperature: 350° – 375°

If you love chicken enchiladas, try our Fajita Marinade for chicken, steak or shrimp. It makes the absolute best fajitas with just a few pantry staples.

What to Serve with Chicken Enchiladas:

Foil Packet Mexican Corn is a simple side that can be made on the grill with tons of delicious flavors. 

Skillet Mexican Street Corn is quick and easy to make, inspired by the flavors of Mexican Elotes.

Easy Green Salad is a fresh and delicious side for any Tex-Mex dinner.

Add these grilled chicken enchiladas to your dinner menu this week. They are rich, creamy and delicious with just a touch of smokiness. A guaranteed hit for Tex-Mex fans. 

Print Recipe

5 from 1 vote

Grilled Chicken Enchiladas

Grilled Chicken Enchiladas are an epic Mexican inspired dinner that is even more delicious when made on the grill. Grilled chicken tenders are mixed with a creamy filling rolled into tortillas and topped with homemade enchilada sauce and plenty of cheese. 

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Chicken

Cuisine: Mexican

Keyword: chicken enchiladas on the grill, chicken enchiladas with grilled chicken, creamy chicken enchiladas

Servings: 10 servings

Calories: 553kcal

Author: Milisa

Ingredients

for the chicken:

• 2 pounds chicken tenders
• 2 tablespoons olive oil
• ¼ cup green chile rub

for the filling:

• 16 ounces cream cheese softened
• 2 tablespoons green chile rub
• 3 cups shredded cheddar cheese divided

for the enchilada sauce:

• 2 tablespoons olive oil
• 2 tablespoons all purpose flour
• 2 tablespoons red chili powder
• 1 tablespoon green chile powder
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ½ teaspoon kosher salt
• 2 ¼ cups chicken broth
• 2 tablespoons tomato sauce
• ¼ cup heavy whipping cream

for the enchiladas

• 20 fajita size flour tortillas
• cilantro for garnish
• shredded lettuce
• diced tomatoes
• diced onion
• salsa
• sour cream

Instructions

• Prepare a grill fire to about 350° using pecan or hickory for smoke flavor.
• Pat chicken tenders dry with paper towels. 
• Drizzle with olive oil and season with green chile rub on both sides.
• Cook chicken tenders over indirect heat with the grill closed 5 minutes.
• Flip chicken and continue to cook until chicken reaches 160° using a digital thermometer, about 10 minutes.
• Remove chicken from grill to a cutting board. Rest for about 5 minutes and chop coarsely.
• Add softened cream cheese to a bowl with shredded cheese and green chile rub.
• Add chopped chicken and mix well with a wooded spoon.  
• Meanwhile, make the enchilada sauce. Add olive oil to a skillet and add flour, whisk together and cook over medium heat for about 2 minutes. 
• Add chile powders, onion, garlic, cumin, oregano and salt and whisk until combined. 
• Whisk in chicken broth and tomato sauce, cooking for about 5 minutes. 
• Add cream, whisk to combine and remove from heat. Cool before assembling enchiladas.
• Dip flour tortillas into enchilada sauce and place onto a rimmed dish.
• Spoon chicken filling into center of each tortilla. 
• Roll up enchiladas and place into a baking dish, seam side down. 
• Repeat with remaining tortillas and filling. 
• Spoon remaining enchilada sauce over the top. 
• Cover with foil and place onto the grill. 
• Cook at 350 - 375° with the grill closed for about 30 minutes.
• Remove foil. 
• Sprinkle enchiladas with shredded cheese and close the grill. 
• Cook another 10 -15 minutes until cheese is melted. 
• Remove from grill and cool about 5 minutes.
• Garnish with chopped cilantro if desired.
• Serve enchiladas with shredded lettuce, tomatoes, onion, salsa and sour cream if desired. 

Notes

Oven Directions:

• Bake enchiladas at 375° covered with foil for 30 minutes.
• Uncover and top with cheese, continue cooking 10 - 15 minutes until cheese is melted. 

How to Store and Reheat:

• Store cooled enchiladas in an airtight container in the refrigerator up to 3 days. 
  Reheat in a 350° oven, covered with foil for about 15 - 20 minutes.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 5.6g | Protein: 39g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 170mg | Sodium: 745mg

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