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smoked enchilada casserole in a baking dish on a Traeger grill
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Smoked Chicken Enchilada Casserole

Smoked and shredded chicken with black beans and corn, red enchilada sauce, corn tortillas, and melty jack cheese all baked right on the grill.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 Servings
Calories 500kcal
Author Mason Woodruff

Ingredients

  • 2 pounds Boneless Skinless Chicken Thighs
  • 1 Tablespoon Hot Sauce as a binder
  • 1 packet Taco Seasoning
  • 2 cups Red Enchilada Sauce
  • 1 can (15 oz) Black Beans drained
  • 1 can (15 oz) Sweet Corn drained
  • 8 Corn Tortillas cut into triangles or roughly chopped
  • 8 oz Colby Jack or Pepper Jack Cheese grated
  • Guacamole Pico de Gallo, Sour Cream, and Cotija Cheese (for serving)

Instructions

  • Preheat the smoker to 225ºF with the lid closed. Use Traeger's Super Smoke function, if your grill has it.
  • While the grill heats up, toss the chicken thighs with the hot sauce and taco seasoning until the chicken is evenly coated.
  • Add the chicken to the grill grates and smoke for 1 hour.
  • After an hour, add the enchilada sauce to a large baking dish or foil pan. Add the smoked chicken to the sauce and flip to evenly coat. Cover the dish with a lid or foil and increase the grill temperature to 350ºF.
  • Cook for 60-90 minutes until the chicken easily shreds.
  • Shred the chicken completely before adding the drained beans and corn, tortillas, and 1/3 of the cheese. Stir everything together before topping with the remaining cheese.
  • Close the lid and cook for an additional 20-30 minutes until the cheese if fully melted and turning golden brown around the edges.

Notes

I used a Traeger Woodridge Elite with Traeger Signature Pellets.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 37g | Protein: 42g | Fat: 22g | Fiber: 8g