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–+ servings
Chicken Enchiladas on a plate with sour cream and tomatoes
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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
Cook Time1 hour
Total Time1 hour 15 minutes
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:

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