Sunday, November 1, 2009

Smoked Chicken Enchilada Casserole

I usually make this dish with ground beef or shredded beef (smoked or cooked in the oven), but wanted to change it up a bit and do it with chicken tonight.

I started off making a paste consisting of oil, Kosher salt, fresh cracked pepper, cumin, oregano, chili powder, granulated onion and minced dried garlic.  This can be made to suit your own tastes, so I just went by eye on the amounts of seasoning I used.  Simple salt and pepper would suffice if you want to keep it simple.

Get a 5-6lb oven roaster

Rub the paste all over the bird.  Work it underneath the skin with your fingers and inside the cavity.  Then place the bird over indirect heat on your grill with a small piece of smoke wood, I used apple. Smoke in the 245º-260º range until the breast hits 160º and the thighs 170º.

After the bird had been cooking for a bit, I started to build my enchilada sauce by charring an orange bell pepper, red onion, corn on the cob and 2 jalapenos over the direct fire portion of the grill.

I thought this picture was cool, as the pepper is 'letting out some steam'!

All this char on the corn will really sweeten it up and add lots of flavor to the sauce.

Veggies are all ready and it's time to make the sauce.

I removed the corn from the cob.

Chopped the onion.

I added 2 cans of Ro-Tel mild tomatoes and chies and 2 cans of stewed tomatoes (only one pictured, but I did use 2) .

Add the vegetables

Mix and bring to a boil and let simmer until the chicken is ready.

Chicken is ready and doesn't look great, but smells incredible!

Shred all the meat off the chicken.

I then added the meat to the sauce and let simmer for about 30 minutes.

Layer the bottom of a 13x9 baking dish with 6 corn tortillas.

Ladle on enough sauce to cover the tortillas.

Add Cheese.

Repeat 2 more times. (I added cheese to each layer, just forgot to take pics)

Final layer (again, cheese was added, just not pictured.

Cover with foil and bake at 350º for one hour, then remove foil to brown the top.

Dinner is served........I had cilantro, sour cream and green onions to garnish, but with the excitement of Halloween and adult beverages being consumed, I FORGOT!


  1. sorry for the stupid question Larry, but did you add tortillas to each layer?

  2. No question is stupid!!! You'll never know if you don't ask! YES, 6 tortillas on every layer and I did 3 layers. You're making it like a lasagna. Enjoy!

  3. I was pretty sure the answer was yes, just wanted to be sure..hence the stupid question thing ;) this looks awesome Larry...think I will make it a point to make some this weekend!

  4. oh my gosh this looks amazingly yummy...thank you for a wonderful recipe : )

  5. oh my god that really looks question is could i grill the chicken and veggie if i don't have a smoker will it give it that same taste.

    Tasha S.

  6. Yes Tasha, you can grill the chicken versus smoking. If you are using a charcoal grill you can add a wood chunk on top of the coals if you want the smoke, you don't need a smoker. Or if you're using a gas grill you can wrap up wood chips in a 'foil envelope' and poke a hole in the top and place directly over the heat. But, yes the dish will work no matter how you cook the chicken! Thanks!

  7. Hi Larry, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

    - The RO*TEL Across America Team

  8. looks great will make it tonite

  9. Making this now. Looks fantastic. Chicken smoked. ;-)