Smoked Chicken Enchiladas
These Smoked Chicken Enchiladas are the ultimate comfort food with a smoky twist, packed with shredded chicken, gooey cheese, and an irresistible zesty sauce.
Ingredients
- 1 can No-salt added tomato sauce (15 ounce can)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoon chili powder
- ½ teaspoon salt
- 1 chipotle pepper in adobo sauce
- 1 cup chicken stock
- ¾ pound chicken, cooked and shredded (pre-smoked or regular)
- 1 black beans, drained and rinsed (15 ounce can)
- 1 can corn kernels, drained and rinsed (8.5 ounce can)
- 1 teaspoon liquid smoke
- 1 bag shredded cheese of choice (8 ounce bag)
- 10-12 six-inch tortillas (flour or corn)
- For topping: cilantro, avocado, Greek yogurt or sour cream, jalapenos, etc. (optional)
Instructions
- Preheat oven to 375 degrees F. In a blender, add tomato sauce, garlic powder, onion powder, chili powder, salt, chipotle pepper, and stock. Blend until completely smooth.
- Mix chicken, black beans, corn kernels, and liquid smoke in a large bowl. Add about a third of the amount of the sauce and about half of the cheese to the mixture and stir.
- Coat a 9×13 casserole dish with oil or spray oil. Scoop the filling onto tortillas, roll up, and arrange with seam side down in a casserole dish. Cover enchiladas with remaining sauce and cheese.
- Bake for 35-30 minutes covered or until cheese is melted and bubbly. Top with desired extras like cilantro, avocado, etc., and serve.
Notes
Warm the tortillas in the microwave or on the stovetop before rolling with filling to make them more pliable, if needed.
CLICK TO DISPLAY NUTRITION INFO
Nutrition
Calories: 374kcalCarbohydrates: 42gProtein: 23gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 1156mgPotassium: 562mgFiber: 7gSugar: 4gVitamin A: 1669IUVitamin C: 5mgCalcium: 232mgIron: 5mg
Tried this recipe?Let us know how it was!