Smoked Chicken Enchiladas

overview of smoked chicken enchiladas with avocado on the side


  • 1 can (15 oz.) no-salt added tomato sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3 tbsp. chili powder
  • 1/2 tsp. salt
  • 1 chipotle pepper in adobo sauce
  • 1 cup chicken or vegetable broth
  • 3/4 lb. chicken breast, cooked and shredded
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 small can (8.5 oz.) corn kernels, drained and rinsed
  • 2 bell or poblano peppers, chopped
  • 1 tsp. liquid smoke
  • 1012 six-inch tortillas (flour or corn)
  • 1 bag (8 oz.) shredded cheese (such as pepper jack), divided
  • For topping (optional): cilantro, avocado, Greek yogurt or sour cream, jalapenos, etc. 


  1. Preheat oven to 400 degrees F. In a blender, add tomato sauce, garlic powder, onion powder, chili powder, salt, chipotle pepper, and broth. Blend until completely mixed. 
  2. Mix shredded chicken, black beans, corn kernels, peppers, and liquid smoke in a large mixing bowl. Add half the amount of the sauce (about 1 1/4 cup) and about half of the cheese (4 oz.) to the mixture and stir. 
  3. Coat a 9×13 casserole dish with oil or spray oil. Place filling on tortillas, roll up, and arrange with seam side down in casserole dish. Cover enchiladas remaining sauce and cheese. Bake for 30 minutes covered. 
  4. Top with desired extras like cilantro, avocado, etc. and serve.