Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 tbsp neutral oil
- Dry rub: 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 1/2 tsp chili powder, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder
- BBQ filling: 1/2 cup BBQ sauce, 1 cup finely diced onion
- 12 corn tortillas (6-inch)
- Cheese: 2 cups shredded Monterey Jack + 1 cup shredded sharp cheddar
- Smoky tomato-chile sauce: 1 (28 oz) can fire-roasted crushed tomatoes, 1–2 chipotle peppers in adobo + 1 tbsp adobo sauce, 2 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 2 tbsp lime juice
- Finish: 1/2 cup chopped cilantro, lime wedges
Do This
- 1. Heat smoker to 250°F; oil and rub chicken.
- 2. Smoke chicken to 165°F internal (about 1 hour 30 minutes to 2 hours); rest 10 minutes, then shred.
- 3. Simmer smoky tomato-chile sauce 10–12 minutes (or use 2 1/2 cups mild enchilada sauce).
- 4. Toss shredded chicken with 1/2 cup BBQ sauce and diced onion.
- 5. Warm tortillas; fill with chicken + cheese; roll and place seam-side down in a sauced 9×13-inch dish.
- 6. Cover with remaining sauce and cheese; bake at 375°F for 20–25 minutes until bubbly.
- 7. Rest 5 minutes; finish with cilantro and a squeeze of lime.
Why You’ll Love This Recipe
- BBQ-meets-comfort-food: smoky shredded chicken, melty cheese, and saucy enchiladas in one crowd-pleasing pan.
- Flexible heat level: go smoky-spicy with chipotle or keep it mild with store-bought enchilada sauce.
- Great for feeding a group: a full 9×13-inch bake that slices and serves easily.
- Make-ahead friendly: assemble earlier and bake when you’re ready.
Grocery List
- Produce: yellow onion (or red onion), garlic, cilantro, limes
- Dairy: Monterey Jack cheese, sharp cheddar cheese
- Meat: boneless, skinless chicken thighs
- Pantry: corn tortillas, BBQ sauce, fire-roasted crushed tomatoes (28 oz), chipotle peppers in adobo, chicken broth, apple cider vinegar, brown sugar, chili powder, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, kosher salt, black pepper, neutral oil
Full Ingredients
Smoked Chicken
- 2 lb boneless, skinless chicken thighs
- 1 tbsp neutral oil (avocado, canola, or vegetable)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1 tbsp packed light brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional for the smoker: 2 cups wood chips or chunks (hickory, apple, or pecan)
Smoky Tomato-Chile Enchilada Sauce (Makes about 3 cups)
- 1 (28 oz) can fire-roasted crushed tomatoes
- 1–2 chipotle peppers in adobo (use 1 for mild-medium, 2 for medium-smoky)
- 1 tbsp adobo sauce (from the can)
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lime juice
- Optional (rounds out the smoke): 1 tsp packed light brown sugar
Enchiladas
- 12 corn tortillas (6-inch)
- 1/2 cup BBQ sauce (plus more to drizzle, optional)
- 1 cup finely diced onion (yellow or red)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 2 tsp neutral oil (for warming tortillas)
To Finish
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
Easy Sauce Shortcut (Instead of Homemade)
- 2 1/2 cups mild red enchilada sauce (store-bought)
- Optional to mimic the smoky profile: 1/2 tsp smoked paprika stirred into the sauce
Step-by-Step Instructions
Step 1: Preheat the smoker and season the chicken
Preheat your smoker to 250°F. Add your wood (hickory, apple, or pecan all work well with BBQ flavors).
Pat the chicken thighs dry. Drizzle with 1 tbsp neutral oil and rub all over to help the seasoning stick.
In a small bowl, mix together the dry rub: 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 1/2 tsp chili powder, 1 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Coat the chicken evenly on all sides.
Step 2: Smoke the chicken until juicy and shreddable
Place the chicken directly on the smoker grates. Smoke at 250°F until the thickest piece reaches an internal temperature of 165°F, about 1 hour 30 minutes to 2 hours (time varies by thickness and smoker).
Transfer chicken to a plate and rest for 10 minutes. This keeps it juicy and makes shredding easier.
Step 3: Make the smoky tomato-chile sauce (or warm your shortcut sauce)
While the chicken rests, make the sauce. In a medium saucepan over medium heat, combine: fire-roasted crushed tomatoes, chipotle pepper(s), 1 tbsp adobo sauce, minced garlic, cumin, smoked paprika, oregano, salt, and chicken broth.
Bring to a simmer, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Stir in 1 tbsp apple cider vinegar, 2 tbsp lime juice, and the optional 1 tsp brown sugar.
If you prefer a smoother sauce, carefully blend with an immersion blender (or in a blender, vented) until smooth. Taste and adjust salt if needed.
Shortcut option: Warm 2 1/2 cups mild red enchilada sauce in a saucepan over medium-low heat, and stir in 1/2 tsp smoked paprika if you want a hint of smoke.
Step 4: Shred the chicken and mix the BBQ-style filling
Shred the smoked chicken (two forks work well, or use a stand mixer with the paddle on low for about 20–30 seconds).
In a large bowl, toss together the shredded chicken with 1/2 cup BBQ sauce and 1 cup finely diced onion. The mixture should be saucy but not wet. If it seems dry, add 1–2 more tablespoons BBQ sauce.
Step 5: Prep the baking dish and warm the tortillas
Preheat the oven to 375°F.
Spread 1/2 cup of the enchilada sauce across the bottom of a 9×13-inch baking dish.
Warm tortillas so they roll without cracking. Heat a large skillet over medium, add 2 tsp neutral oil, and warm tortillas for about 10–15 seconds per side, stacking them on a plate and covering with a clean towel as you go.
Step 6: Fill, roll, and arrange the enchiladas
Set up an assembly line: tortillas, chicken mixture, and cheeses.
For each tortilla, add about 1/3 cup chicken filling and a small handful of cheese (you’ll use about half the cheese inside and half on top). Roll snugly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and the pan is snug. If you have extra filling, tuck it along the sides.
Step 7: Sauce, cheese, and bake until bubbly
Pour the remaining enchilada sauce evenly over the top, making sure the tortilla edges are coated (this helps prevent drying out). Sprinkle the remaining cheese over everything.
Bake uncovered at 375°F for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted.
For a little extra browning, broil on high for 1–2 minutes at the end, watching closely.
Step 8: Finish with cilantro and lime, then serve
Let the enchiladas rest for 5 minutes so they slice and serve neatly.
Top with 1/2 cup chopped cilantro. Serve hot with plenty of lime wedges for squeezing over each portion. If you like, drizzle a little extra BBQ sauce on top for a stronger BBQ hit.
Pro Tips
- Keep tortillas from cracking: Warm them briefly in a lightly oiled skillet (or wrap in damp paper towels and microwave for 30–45 seconds).
- Don’t oversauce the filling: BBQ sauce should coat the chicken, not pool. Too much liquid makes the enchiladas slide apart.
- Control the heat: Use 1 chipotle pepper for mild-medium; use 2 for a more noticeable smoky kick. You can also remove seeds for a gentler heat.
- Cheese strategy: Put some cheese inside for pull, but save plenty for the top so it bakes into a bubbly, browned lid.
- Internal temp matters: Smoke chicken to 165°F, then rest 10 minutes for maximum juiciness before shredding.
Variations
- Mild and kid-friendly: Use 2 1/2 cups mild red enchilada sauce and skip the chipotles; add 1/2 tsp smoked paprika for flavor without heat.
- Creamy BBQ enchiladas: Stir 1/2 cup sour cream into the finished sauce off heat (do not boil after adding) for a tangy, creamy finish.
- Extra smoky and bold: Add 1/2 tsp ground cumin plus an extra 1/2 tsp smoked paprika to the sauce, and drizzle the top with 2 tbsp BBQ sauce before baking.
Storage & Make-Ahead
Refrigerate: Cool leftovers, cover tightly, and refrigerate for up to 4 days. Reheat in a 350°F oven for 15–20 minutes (covered with foil), or microwave individual portions until hot.
Freeze: Assemble enchiladas in a freezer-safe 9×13-inch pan, cover with sauce and cheese, then wrap tightly (plastic wrap plus foil). Freeze for up to 2 months. Bake from frozen at 375°F for 55–70 minutes (covered for the first 40 minutes), then uncover to finish until bubbly.
Make-ahead: Smoke and shred the chicken up to 2 days ahead. You can also make the sauce up to 3 days ahead. Assemble the full pan up to 24 hours ahead, cover, refrigerate, and bake at 375°F for 25–30 minutes (it may need a few extra minutes straight from the fridge).
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories; 32 g protein; 33 g carbohydrates; 28 g fat; 12 g saturated fat; 980 mg sodium; 3 g fiber; 8 g sugar.
