Smoked Chicken Enchiladas

This recipe delivers a high-protein, fiber-rich meal built around deeply flavorful smoked chicken thighs, traditional tepary beans, and a vibrant vegetable medley. The homemade green enchilada sauce adds fresh flavor control while keeping sodium and heat levels perfectly adjustable. You get steady energy from complex carbohydrates and plant-based fiber while keeping the meal beautifully balanced and filling. 

INGREDIENTS

FOR THE SMOKED CHICKEN ENCHILADAS  

12 ounces green enchilada sauce  

18 ounces smoked chicken  

6 ounces tepary beans, cooked  

4 ounces Oaxaca cheese  

8 blue corn tortillas  

12 ounces calabacitas  

4 ounces green cabbage, minced  

4 ounces avocado, sliced  

FOR THE GREEN ENCHILADA SAUCE 

7 ounces tomatillos 

3 ounces poblano pepper 

1-1/2 ounces jalapeño  

1 ounce Anaheim chili 

2 tablespoons fresh cilantro, chopped 

1/2 teaspoon salt 

1/2 cup chicken stock 

FOR THE SMOKED CHICKEN 

1 pound chicken thighs 

2 ounces roasted green chilies 

1/4 cup green enchilada sauce 

2 cups chicken stock 

1/2 tablespoon cumin seed powder 

1/4 teaspoon salt 

FOR THE CALABACITAS  

1/2 teaspoon olive oil 

4 ounces yellow squash, diced 

5 ounces zucchini, diced 

2 ounces red onion, diced 

1-1/2 teaspoons garlic, minced 

2 ounces corn, grilled  

1 ounce cherry tomatoes, sliced 

1 ounce roasted green chilies 

1/2 teaspoon Mexican oregano 

1/4 teaspoon salt 

1 pinch black pepper 

INSTRUCTIONS

TO ASSEMBLE  

1. Warm tortillas (2 per serving) on a grill, flat top, or in the oven. Place 2 ounces of smoked chicken, 1 ounce of cooked tepary beans, and 1/2 ounce of Oaxaca cheese on each tortilla and roll. Place the rolled enchiladas into an appropriately sized baking dish.  

2. Top with enchilada sauce and bake in a 350 F oven until heated through (10–15 minutes). Serve 2 enchiladas with 3 ounces calabacitas, and garnish with minced cabbage and sliced avocado. 

TO MAKE THE GREEN ENCHILADA SAUCE 

1. Wash tomatillos and peppers, then place on a sheet pan. Roast in a 450 F oven until nicely browned (about 20 minutes).  

2. Remove the stems from the peppers and place in a blender with the tomatillos and purée.  

3. Pour contents of the blender into a bowl, and stir in chopped cilantro, salt and chicken stock. 

TO MAKE THE SMOKED CHICKEN 

1. Set up your smoker to 250 F and smoke the chicken thighs for 20 minutes. Transfer the chicken to a baking pan and toss with roasted green chilies, 1/4 cup enchilada sauce, chicken stock, cumin, and salt. Cover and braise in a 350 F oven for 1 hour.  

2. Remove from the oven and shred chicken. Keep shredded chicken in the braising liquid until ready to use. 

TO MAKE THE CALABACITAS 

1. In a large pot over high heat, get the oil shimmering. Working in batches if needed, sear the squash quickly. You want color on the edges without the center going soft. Remove and set aside.  

2. Drop the heat to medium-high. Add the onions and cook until translucent (about 3 minutes). Add the garlic, corn, tomatoes, and chopped green chiles. Fold in the already seared squashes, herbs, salt, and pepper.  

3. Finish with a squeeze of fresh lime juice (optional). 

NOTES 

1. Smoking the chicken for your enchiladas adds a whole new dimension of flavor. Plus making your own enchilada sauce allows you to customize the flavors. Don't like it spicy? Use less chilies and add more tomatillos. Don't like cilantro? Leave it out. Love cilantro? Add more, the sky's the limit. 

2. There are many options when it comes to home smokers. They range from easier-to-use electric units that use wood pellets, to ceramic egg-shaped units that are great for heat retention but require a more "hands-on" approach since they utilize charcoal burning for their heat, and whole wood or wood chips for smoke. Do some research and find out which unit works best for you and your needs.