Easy Smoked Chicken Enchiladas
This recipe is incredibly simple, leveraging a slow cooker and a short cook on the Green Mountain for added smoke flavor. Stuffed inside the simplicity is a cheesy, creamy, gooey and smoky deliciousness you won’t believe until you taste it! On top of that, it’s on the lighter side, low in fat and calories. Hope you enjoy!
Ingredients:
4lbs of whole chicken breasts
1 – 28oz can of Green Chili Enchilada Sauce
1 – 15oz can of Cream Style Sweet Corn
2 – 10oz cans of Rotel’s Original
1 – 4.5oz can of chopped green chilies
1 – 8oz package of cream cheese
8oz shredded sharp cheddar cheese
8oz shredded white cheddar cheese
Filling Directions:
Line a slow cooker / crock pot with a plastic liner, for easy cleanup when finished
Place all the chicken breasts into the bottom of the slow cooker
Pour the Green Chili Enchilada sauce on top of the chicken
Pour the can of cream style corn into the slow cooker
Add the Rotel’s and chopped green chilies
Finally, add the cream cheese to the slow cooker, in table spoon sized chunks for better melt
Turn the slow cooker on high and cook 6-8 hours until done
Build the enchiladas:
Using tongs, remove the chicken breasts from the mixture and place into a large bowl
Shred the chicken to your liking
Add the shredded chicken back to the slow cooker and stir well
Using a half sized steam pan, put some of the enchilada filling into the pan and spread evenly along the bottom of the pan to prevent sticking
Fill each tortilla with filling, top with a little of each cheese, roll the tortilla up and place in the pan
Repeat until the pan is full – 8 enchiladas or so
You can fill 2-3 pans with this amount of filling, depending on how much you put in each
Smoke the pan of enchiladas at 350 degrees for 1 hour, rotating half way through.
Here is a video of the entire process. Enjoy and let me know if you have any questions!
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