Smoked Chicken Enchilada Casserole

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.

Enjoy!

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