Smoked Chicken Enchiladas: Recipe and Tips

For the smoked chicken:
- 2½ pounds skinless chicken thighs (bone-in or boneless)
- 1 tablespoon Dijon or yellow mustard
- 2 teaspoons hot sauce
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- ¼ teaspoon hot paprika

For the salsa verde:
- 1 pound tomatillos (about 12)
- Kosher salt, to taste
- ½ cup chicken broth (optional)
- 2 small green chilis, like jalapeño or serrano, seeded and sliced
- 1 cup roughly chopped fresh cilantro leaves and stems, plus more for garnish
- 1 garlic clove, sliced
- ½ cup olive oil

For the enchiladas:
- 12 corn tortillas
- ½ teaspoon freshly ground black peppercorns
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon chili powder (optional)
- 1 cup shredded cheese, such as cheddar cheese, queso Oaxaca, or Monterey Jack
- ½ cup sour cream or Greek yogurt

Note: Total time does not include 5 minutes of inactive time.

1. 1

   Preheat an electric smoker to 230 degrees Fahrenheit according to the manufacturer’s directions and fill the water pan (if applicable).

2. 2

   Transfer the chicken thighs to a large mixing bowl and toss with mustard and hot sauce.

3. 3

   Add the sugar, salt, pepper, and paprika, and toss to coat.

4. 4

   Place the chicken thighs in an aluminum roasting pan or a tray lined with foil and a rack to catch the drippings.

5. 5

   Transfer the chicken to the smoker and cook until deeply burnished, and the internal temperature reaches 165 degrees Fahrenheit, about 2 hours.

6. 6

   Once fully cooked, remove the chicken from the smoker and rest for at least 5 minutes. If using bone-in chicken thighs, de-bone them.

7. 7

   Using gloved hands or two forks, pull the meat apart into shreds. Set it aside.

8. 8

   Preheat the oven to 400 degrees Fahrenheit.

9. 9

   Make the salsa verde. Remove the husks from the tomatillos and rinse them.

10. 10

    Place the tomatillos in a medium saucepan with enough water to just cover.

11. 11

    Add a pinch of salt and bring the tomatillos to a boil over medium-high heat.

12. 12

    Lower the heat to medium and simmer the tomatillos until slightly soft, about 4 minutes.

13. 13

    Drain the tomatillos, reserving the cooking liquid.

14. 14

    To the blender or bowl of a food processor, add a ½ cup of the tomatillo cooking liquid or chicken broth, along with the jalapeño, cilantro, garlic, and cooked tomatillos.

15. 15

    Blend or pulse the tomatillo mixture briefly, until a coarse, chunky sauce forms. (Blend longer if you prefer a smoother purée.)

16. 16

    Taste the salsa verde for seasoning and add more salt if needed.

17. 17

    Fry the tortillas. In a sauté pan over medium heat, warm the olive oil until it shimmers.

18. 18

    Use tongs to fry the tortillas one at a time until golden brown, a few seconds per side.

19. 19

    Transfer the warmed tortillas to a baking sheet.

20. 20

    Pour a thin layer of salsa verde onto the bottom of a 9x13-inch baking dish or casserole dish.

21. 21

    Spread a spoonful of salsa onto the center of each tortilla and top with a pinch or two of shredded chicken filling and cheese.

22. 22

    Roll up the tortillas and arrange them in the baking dish, seam-side down.

23. 23

    Pour the remaining salsa verde over the enchiladas and top with the remaining cheese.

24. 24

    Bake the enchiladas until the cheese melts and begins to brown, about 10–15 minutes.

25. 25

    Remove the enchiladas from the oven and garnish with a dollop of sour cream and a sprinkle of chopped cilantro.

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