Smoked Chicken Enchilada Casserole

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Yields: 12 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 35 Mins Total Time: 1 Hr

When making chicken enchilada casserole this last time, I realized that I was bored with the chicken and that there had to be something more I could do to give this casserole some real flavor.
It was a nice day outside, and looking at the chicken thighs, I realized I could marinate, chili rub, and smoke them, which would push me over into flavor town.

Boy, was I right on with this decision! The chicken had the most amazing spicy smoked flavor, and when blended into the casserole, it was one of the best flavors I have experienced!

I always soak my chicken in a bowl of light salt water prior to smoking for about an hour; this makes the chicken super moist. Once the chicken had a good soak, I drained off the water and started rubbing it with a blend of Mexican spices.  I used cumin, chili powder, red pepper flakes, chipotle, garlic powder, and onion powder. Set it in the pan and spritz it with a good amount of lime juice.  I put it on the smoker for around 3 hours at 225 degrees.

Marinating and smoking the chicken in the morning works out really well, as this casserole typically goes together pretty quickly once you’re ready to make it.

The marinated and smoked chicken adds a delicious smoky flavor to the casserole, complementing the Mexican spices perfectly. The tender and moist chicken becomes the star ingredient of this flavorful dish, making it a crowd-pleasing option for any meal. 

The Smoked Chicken Enchilda Casserole is budget friendly, quick and easy to make and makes the best leftovers.


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0/11 Ingredients
Adjust Servings


0/5 Instructions
  • Preheat oven to 350. lightly spread green chili sauce on the bottom of your 13x9 inch baking pan
  • Gather all ingredients: soup, corn tortillas, canned jalapenos, sliced black olives, and green chilis. In a large bowl, debone and shred the smoked chicken thighs. Set aside. In a small, flat bowl or plate, put 1/2 can cream of mushroom soup, mix with 2 T water, and stir well. One at a time, dip a corn tortilla into the soup mix, making sure both sides are well coated. Place the corn tortila on the bottom of the baking pan.
  • To the corn tortillas in the pan, add shredded chicken, black olives, green chilis, pickled jalapeno, chopped onion, green enchilada sauce, and cheese. Do this in layers until the pan is full. Drizzle green enchilada sauce on top prior to putting it in the oven.
  • Place the full pan into the oven and let back for about 30-40 minutes until hot and bubbly.
  • Remove from oven, let sit for about 10 minutes to cool, dig in, and enjoy! Serve Sour cream and extra jalapenos!

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