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Roasted Chicken Enchiladas

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1

Mesquite

Roast and shred juicy chicken before rolling it up with chilies, black beans, and cheese then fire these enchiladas to perfection on the Traeger.

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  • 1 (4 lb) whole chicken

  • 3 Tablespoon Olive oil

  • Salt

  • Freshly ground black pepper

  • Olive oil

  • 1 Small white onion, diced

  • 1 (4 oz) can diced green chilies

  • 8 Large flour tortillas

  • 2 (10 oz) cans enchilada sauce

  • 1 (15.5 ounce) can black beans or lentils, rinsed and drained

  • 3 Cup Mexican-blend shredded cheese

  • Fresh cilantro, for serving

  • Sour cream, for serving

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    Rub olive oil over chicken and season with salt and pepper.

    • 1 (4 lb) whole chicken

    • 3 Tablespoon Olive oil

    • As Needed Salt

    • As Needed Freshly ground black pepper

  • 3

    Insert the probe into the thickest part of the breast, avoiding touching any bones. Place the chicken directly on grill grates, close the lid and cook until the internal temperature reaches 165°F, 1 hour.

    350 ˚F

    165 ˚F

  • 4

    Remove the chicken from the grill and let rest for 10 minutes. Using a fork, shred the chicken off of the bone, and set aside.
  • 5

    In large skillet over medium-high heat, warm the oil. Add the onion and sauté for 3 minutes, stirring occasionally. Add the green chiles, season with salt and pepper, and sauté for 6-8 minutes, stirring occasionally. Remove from heat and combine shredded chicken to mixture.

    • As Needed Olive oil

    • 1 Small white onion, diced

    • 1 (4 oz) can diced green chilies

  • 6

    Grease a 9 x 13-inch baking dish. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese.

    • 8 Large flour tortillas

    • 2 (10 oz) cans enchilada sauce

    • 1 (15.5 ounce) can black beans or lentils, rinsed and drained

    • 3 Cup Mexican-blend shredded cheese

  • 7

    Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add the beans in a line down the middle of the tortilla, then add a spoonful of the chicken mixture and sprinkle with 1/3 cup cheese. Roll up the tortilla and place seam-side-down in the baking dish. Repeat with the remaining ingredients.
  • 8

    Spread the remaining enchilada sauce on top of the tortillas, then sprinkle on remaining shredded cheese.
  • 9

    Place the baking dish directly on the grill grates, close the lid and cook uncovered, until the cheese and sauce is bubbling, and the enchiladas are warmed through, 20 minutes.

    350 ˚F

  • 10

    Remove from the grill and serve immediately. Garnish with sour cream and chopped fresh cilantro. Enjoy!

    • Fresh cilantro, for serving

    • Sour cream, for serving

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