Authentic Grilled Chicken Enchiladas

There’s something about homemade enchiladas that just hits different. Maybe it’s the smell of that red chile sauce simmering on the stove, or the way melted cheese oozes out when you cut into them. Store-bought rotisserie chicken works fine, but grilling your own chicken takes these enchiladas to another level without much extra effort.

I started making these on weeknights when I realized I could grill the chicken while prepping everything else. The green chile rub gives the meat a nice smoky flavor that pairs well with the creamy filling. And that homemade enchilada sauce? It sounds fancy, but it’s basically just whisking spices into a simple roux. Takes maybe ten minutes.

The best part is you can assemble a whole batch and freeze half for later. Nothing beats having dinner already done on those nights when everyone’s running in different directions. Just pop them in the oven and dinner’s ready.

What Kind of Chicken Should I Use?

While this recipe calls for chicken tenders, you can easily swap them out for boneless, skinless chicken breasts or thighs depending on what you have on hand. Chicken tenders are great because they cook quickly and evenly on the grill, but chicken breasts will give you a leaner option, while thighs offer a bit more flavor and stay juicier. If you’re using breasts, just pound them to an even thickness so they cook at the same rate. You could even use a rotisserie chicken from the store to save time – just shred the meat and toss it with some of the green chile rub before filling your enchiladas.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken tenders: You can easily use chicken breasts or thighs instead. Just adjust your grilling time – breasts take about 6-8 minutes per side, and thighs need 5-7 minutes per side.
• Green chile rub: If you can’t find this specific rub, make your own by mixing chili powder, cumin, garlic powder, and a pinch of cayenne. You’ll get a similar flavor profile.
• Cream cheese: For a lighter option, try using Neufchâtel cheese or even Greek yogurt mixed with a bit of sour cream. Just note that yogurt will make the filling slightly thinner.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all work great here. Use whatever melts well and fits your spice preference.
• Heavy whipping cream: Half-and-half or whole milk can work in the sauce, though it won’t be quite as rich. You might need to add a bit more flour to maintain the thickness.
• Flour tortillas: Corn tortillas are traditional for enchiladas, but you’ll need to warm them first to prevent cracking when rolling. Dip them briefly in the warm sauce before filling.

Watch Out for These Mistakes While Grilling

The biggest error when making grilled enchiladas is overcooking the chicken tenders, which can leave you with dry, rubbery filling – pull them off the grill at 160°F and let them rest, as they’ll continue cooking to a safe 165°F while staying juicy.

Another common mistake is skipping the step of dipping each tortilla in the sauce before filling, which prevents them from drying out and cracking when you roll them up.

Make sure your cream cheese is fully softened to room temperature before mixing it with the chicken, otherwise you’ll end up with lumps in your filling that won’t spread evenly.

Finally, don’t forget to cover the enchiladas tightly with foil for the first 30 minutes on the grill – this traps steam and keeps everything moist, and only remove it at the end when you’re adding that final layer of melted cheese on top.

What to Serve With Grilled Chicken Enchiladas?

I love serving these enchiladas with classic Mexican rice and refried beans on the side – they’re perfect for soaking up all that delicious red chile sauce. A simple side salad with romaine lettuce, corn, black beans, and a lime-cilantro dressing adds a fresh crunch that balances out the richness of the cream cheese filling. If you’re feeding a crowd, set out bowls of extra toppings like guacamole, pickled jalapeños, and lime wedges so everyone can customize their plate. For a lighter option, some grilled vegetables like bell peppers and zucchini work really well alongside the enchiladas.

Storage Instructions

Store: Leftover enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all those flavors have had time to hang out together!

Freeze: These enchiladas are perfect for freezing! You can freeze the whole pan (unbaked is best) wrapped tightly in plastic wrap and then foil for up to 3 months. Or freeze individual portions in freezer-safe containers if you want easy grab-and-go meals.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If reheating from frozen, let them thaw in the fridge overnight first. You can also microwave individual portions for 2-3 minutes, though the oven keeps them from getting soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6200-6700
• Protein: 340-370 g
• Fat: 360-390 g
• Carbohydrates: 400-440 g

Ingredients

For the chicken:

• 2 lb chicken breasts
• 3 tbsp olive oil
• 1/3 cup green chile rub

For the filling:

• 16 oz cream cheese, softened
• 2 tbsp green chile rub
• 3 1/2 cups shredded cheddar cheese
• 20 flour tortillas
• 1 tbsp fresh lime juice

For the sauce:

• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 tbsp red chili powder
• 1 tbsp green chile powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 1/4 cups chicken broth
• 3 tbsp tomato sauce
• 1/3 cup heavy cream

For the garnish:

• 1/2 cup fresh cilantro, chopped
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 1/2 white onion, finely diced
• 1 cup salsa
• 1/2 cup sour cream

Step 1: Prepare and Grill the Chicken

• 2 lb chicken breasts
• 3 tbsp olive oil
• 1/3 cup green chile rub

Heat your grill to 350°F.

While it preheats, pat the chicken breasts dry and coat them evenly with 3 tablespoons of olive oil, then rub generously with 1/3 cup of green chile rub, making sure to coat all sides.

Once the grill is hot, place the chicken on the grates and cook for about 5 minutes without moving it—this creates a nice sear.

Flip the chicken and continue cooking until the internal temperature reaches 160°F, about another 5-10 minutes depending on thickness.

Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.

Step 2: Make the Enchilada Sauce

• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 tbsp red chili powder
• 1 tbsp green chile powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 1/4 cups chicken broth
• 3 tbsp tomato sauce
• 1/3 cup heavy cream

In a skillet over medium heat, combine 3 tablespoons of olive oil with 3 tablespoons of all-purpose flour, stirring constantly for about 2 minutes to create a roux base—this will thicken your sauce and give it body.

Add the red chili powder, green chile powder, onion powder, garlic powder, cumin, dried oregano, smoked paprika, and salt, stirring well to bloom the spices for about 30 seconds.

Pour in the chicken broth and tomato sauce, whisking to combine and break up any lumps, then simmer for 5 minutes.

Remove from heat and stir in the heavy cream, tasting and adjusting seasonings as needed.

I like to add a pinch more salt here if the sauce tastes flat, as it really brings out the chile flavors.

Step 3: Prepare the Filling and Assemble Enchiladas

• 16 oz cream cheese, softened
• 2 tbsp green chile rub
• 3 1/2 cups shredded cheddar cheese
• 20 flour tortillas
• chopped grilled chicken from Step 1
• enchilada sauce from Step 2

In a large bowl, combine the softened cream cheese, 3 1/2 cups of shredded cheddar cheese, 2 tablespoons of green chile rub, and the chopped grilled chicken from Step 1, mixing until well incorporated.

Working with one tortilla at a time, dip it into the warm enchilada sauce from Step 2, coating both sides lightly, then place on a work surface.

Spoon about 1/4 cup of the chicken filling onto the lower third of the tortilla, roll it tightly, and place seam-side down in a 9×13-inch baking dish.

I find that dipping the tortillas gently in the sauce keeps them pliable without making them soggy—if your sauce is too thick, thin it with a splash of broth.

Repeat with remaining tortillas and filling until the dish is full, arranging the enchiladas snugly in a single layer.

Step 4: Grill and Finish the Enchiladas

• assembled enchiladas from Step 3
• remaining enchilada sauce from Step 2

Pour the remaining enchilada sauce from Step 2 evenly over all the rolled enchiladas, making sure each one is covered.

Cover the baking dish tightly with aluminum foil and place it on the grill at 350-375°F for about 30 minutes, until the filling is heated through and the edges are bubbling.

Remove the foil and sprinkle the top evenly with the reserved cheddar cheese, then return to the grill uncovered for another 10-15 minutes until the cheese is melted and lightly golden.

Remove from the grill and let cool for 5 minutes so the filling sets and won’t be too runny when you plate.

Step 5: Prepare Fresh Toppings and Serve

• 2 medium tomatoes, diced
• 1/2 white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 2 cups shredded lettuce
• 1 cup salsa
• 1/2 cup sour cream

While the enchiladas are cooling, prepare your fresh toppings: combine the diced tomatoes, finely diced onion, and fresh cilantro in a bowl, squeeze the lime juice over it, and season with a pinch of salt.

Arrange the shredded lettuce on serving plates and top with an enchilada or two.

Drizzle each plate with salsa and a dollop of sour cream, then finish with a generous spoonful of the fresh tomato-cilantro mixture.

Serve immediately while the enchiladas are still warm.

Authentic Grilled Chicken Enchiladas

Delicious Authentic Grilled Chicken Enchiladas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 10 servings

Calories: 6450

Ingredients Method

Ingredients

  

For the chicken

• 2 lb chicken breasts
• 3 tbsp olive oil
• 1/3 cup green chile rub

For the filling

• 16 oz cream cheese, softened
• 2 tbsp green chile rub
• 3 1/2 cups shredded cheddar cheese
• 20 flour tortillas
• 1 tbsp fresh lime juice

For the sauce

• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 tbsp red chili powder
• 1 tbsp green chile powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 1/4 cups chicken broth
• 3 tbsp tomato sauce
• 1/3 cup heavy cream

For the garnish

• 1/2 cup fresh cilantro, chopped
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 1/2 white onion, finely diced
• 1 cup salsa
• 1/2 cup sour cream

Method

 

1. Heat your grill to 350°F. While it preheats, pat the chicken breasts dry and coat them evenly with 3 tablespoons of olive oil, then rub generously with 1/3 cup of green chile rub, making sure to coat all sides. Once the grill is hot, place the chicken on the grates and cook for about 5 minutes without moving it—this creates a nice sear. Flip the chicken and continue cooking until the internal temperature reaches 160°F, about another 5-10 minutes depending on thickness. Remove from heat and let rest for 5 minutes before chopping into bite-sized pieces.
2. In a skillet over medium heat, combine 3 tablespoons of olive oil with 3 tablespoons of all-purpose flour, stirring constantly for about 2 minutes to create a roux base—this will thicken your sauce and give it body. Add the red chili powder, green chile powder, onion powder, garlic powder, cumin, dried oregano, smoked paprika, and salt, stirring well to bloom the spices for about 30 seconds. Pour in the chicken broth and tomato sauce, whisking to combine and break up any lumps, then simmer for 5 minutes. Remove from heat and stir in the heavy cream, tasting and adjusting seasonings as needed. I like to add a pinch more salt here if the sauce tastes flat, as it really brings out the chile flavors.
3. In a large bowl, combine the softened cream cheese, 3 1/2 cups of shredded cheddar cheese, 2 tablespoons of green chile rub, and the chopped grilled chicken from Step 1, mixing until well incorporated. Working with one tortilla at a time, dip it into the warm enchilada sauce from Step 2, coating both sides lightly, then place on a work surface. Spoon about 1/4 cup of the chicken filling onto the lower third of the tortilla, roll it tightly, and place seam-side down in a 9x13-inch baking dish. I find that dipping the tortillas gently in the sauce keeps them pliable without making them soggy—if your sauce is too thick, thin it with a splash of broth. Repeat with remaining tortillas and filling until the dish is full, arranging the enchiladas snugly in a single layer.
4. Pour the remaining enchilada sauce from Step 2 evenly over all the rolled enchiladas, making sure each one is covered. Cover the baking dish tightly with aluminum foil and place it on the grill at 350-375°F for about 30 minutes, until the filling is heated through and the edges are bubbling. Remove the foil and sprinkle the top evenly with the reserved cheddar cheese, then return to the grill uncovered for another 10-15 minutes until the cheese is melted and lightly golden. Remove from the grill and let cool for 5 minutes so the filling sets and won't be too runny when you plate.
5. While the enchiladas are cooling, prepare your fresh toppings: combine the diced tomatoes, finely diced onion, and fresh cilantro in a bowl, squeeze the lime juice over it, and season with a pinch of salt. Arrange the shredded lettuce on serving plates and top with an enchilada or two. Drizzle each plate with salsa and a dollop of sour cream, then finish with a generous spoonful of the fresh tomato-cilantro mixture. Serve immediately while the enchiladas are still warm.