Smoked Chicken Enchiladas

Smoked Chicken Enchiladas

Prep/Filling

Season your whole chicken with Fiesta Rub - Smoke at 350 for about 40 minutes. Make sure the internal temp is around 165.  When finished and cooled pull chicken meat off the bone.

Saute the diced onion in butter or oil until softened - Season with Lane's SPF53 rub. Add diced green bell pepper, red bell pepper, and corn to the onions and cook to your desired firmness. 

Add the sauteed vegetables in a large bowl, add chicken, Mexican blend cheese, crumbled queso Blanco, Rojo/Verde enchilada sauce, and Fiesta Rub. Mix well!

Assemble/Cook

In a glass baking dish or aluminum baking pan add enchilada sauce and cover the bottom. Take your tortilla, add mixture, roll up, and place fold down in the baking pan. Continue until the pan is full. (you may have leftover mixture)

Pour the rest of the enchilada mix over the top and spread the rest of the Mexican blend over the top. Bake in the oven at 350 for about 20 minutes. 

Serve and Enjoy!!

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1 comment


  • Sarice kook

    This sounds like an awesome recipe! I’m going to try it this weekend! Thanks so much…we love your products!


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