Grilled Chicken Enchiladas

At this house, we love chicken enchiladas. We also love to grill. Combining the two = maybe the best enchiladas I’ve ever made.

Here’s my (admittedly loosey-goosey) recipe.

What you’ll need:

  • 1 lb. chicken thighs (you could also use breasts, but I think the thighs have more flavor, and they’re cheaper)
  • 1 packet of taco seasoning
  • 1 medium sweet onion (though any kind of onion should work, in fact now that I’m thinking of it some green onion would be delicious)
  • sour cream
  • 1 can re-fried beans
  • 1 small can of chopped green chilies
  • 1 package corn tortillas (flour would work too if you prefer)
  • 1 package shredded Mexican cheese (2 cups)
  • 1 can of enchilada sauce

First, start the grill (if you use charcoal). If you’re a gas “griller” you can wait on this step.

Up next, flavor the chicken. I used a packet of taco seasoning as a dry rub. Never having tried that before, I wasn’t quite sure how it would turn out. It worked! The flavor of the end product was just right. Not sure what a dry rub is?  Just take the taco seasoning and rub it all over the chicken. Put it back in the fridge until you’re ready to grill. Slice up an onion. Large slices are best.

Once you’re coals are ready to go, put your chicken on for about 4 minutes per side. Put your onion on the grill now, too. If you cut larger slices, it will cook for about as long as the chicken. I didn’t put any oil or anything on the onion, but you could.

While the chicken is grilling, preheat your oven to 350 degrees. Get out a large mixing bowl and add:

refried beans (I used the whole can, but Jake thought this was too much)
dallop or two of sour cream
sprinkle of the shredded cheese
green chilis

Get a 9 x 13 baking dish out of the cabinet. Pour a little of the enchilada sauce around the bottom of the pan. This way you don’t have to use any oil or cooking spray.

Your chicken and onion should be ready to come off the grill by now. Bring them in and let them cool just a little bit. Chop the onion and add it to your mixing bowl. Using two forks, shred the chicken thighs into bite-size peices. Add the chicken to the mixing bowl and give everything a good stir.

Open the package of corn tortillas. Fill each one, roll it up and put it in the baking dish. Keep doing this until you have one layer of filled corn tortillas.

Then, pour the rest of the enchilada sauce over the top. Sprinkle on the rest of the cheese. Bake for 30-40 minutes depending on how golden-brown you like the cheese on top to be.

When you take it out of the oven, let it reast a little bit- at least until it stops bubbling. Serve with sour cream and salsa.  


Let me know in the comments if you try it, how it turns out, and if you made any tweaks to the recipe.

From the Kitchen

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