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These grilled chicken enchiladas were cheesy, savory and best of all, super easy to make. The savoriness from the grilled chicken thighs mixed in with the chili based enchilada sauce and cheesy goodness hits the spot when craving some comfort food. This recipe is a great option for a quick weeknight dinner that everyone will enjoy.
If you like enchiladas as much as I do, check out my smoked beef enchilada casserole dish.
Table of Contents
How to properly grill chicken thighs
For this recipe, I went with chicken thighs because the meat is fattier and more flavorful. If you are looking for a leaner cut, chicken breast will work just as well.
Season both sides of the chicken thighs with your choice of taco seasoning. I used Hardcore Carnivore TexMex which is the perfect blend for enchiladas or fajitas.
Heat up the grill to 450 degrees and set it up for direct heat. Place the chicken thighs directly onto the grates and grill for a total of 5-7 minutes per side or until the internal temperature of the meat is 175 degrees.
Time to assemble the grilled chicken enchiladas
Once the chicken is off the grill and has rested, chop it up into very small pieces. Move the chicken into a mixing bowl and add shredded cheese and enchilada sauce. For this recipe I used a canned mild sauce by La Preferida, but if you can make your own sauce, go for it! I’m sure it’s a lot better! I also went with a mild heat since I was making this for the my kids. Play around with the heat levels depending on your preference.
Time to roll the enchiladas! Using flour taco sized tortillas, add a spoonful of the grilled chicken filling and roll it up. Place each piece into a cast iron skillet or foil pan until you fill up the entire dish-ware. If you have extra filling, pour that over the the enchiladas. Next, pour more of the enchilada sauce over the rolls and generously cover with shredded cheese.
Place it all back on the grill for another 5-10 minutes allowing the cheese to melt. Serve the grilled chicken enchiladas with some crema, avocado, freshly chopped cilantro and cojita cheese and enjoy!
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All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Printer friendly recipe below:
Grilled Chicken Enchiladas
Ingredients
- 1 lbs Chicken thighs
- 2 tbsp Taco seasoning
- 8-10 Flour taco tortillas
- 16 oz Red chile enchilada sauce
- 8 oz Shredded cheese Mexican blend
Instructions
- Season both sides of the chicken thighs with your choice of taco seasoning.
- Heat up the grill to 450 degrees and set it up for direct heat. Place the chicken thighs directly onto the grates and grill for a total of 5-7 minutes per side or until the internal temperature of the meat is 175 degrees.
- Once the chicken is off the grill and has rested, chop it up into very small pieces
- In a mixing bowl, mix together the chopped chicken, 1/2 of the shredded cheese and the enchilada sauce.
- Using flour taco sized tortillas, add a spoonful of the grilled chicken filling and roll it up.
- Place each piece into a cast iron skillet or foil pan until you fill up the entire dish-ware. If you have extra filling, pour that over the the enchiladas.
- Pour the remaining enchilada sauce over the rolls and generously cover with the rest of the shredded cheese.
- Place it all back on the grill for another 5-10minutes allowing the cheese to melt.
Nutrition
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I make these at least once every couple weeks or so for my family and there are never leftovers! GWD’s grilled enchiladas are a staple in our dinner rotation.