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Traeger Smoked Green Chile Chicken Enchiladas

Traeger Smoked Green Chile Chicken Enchiladas are one of the best homemade enchiladas that I’ve ever eaten. Who knew that grilled enchiladas could be this easy AND delicious?

Smoked Green Chili Chicken Enchiladas

Traeger Smoked Green Chili Chicken Enchiladas

Our easy smoked enchiladas use pellet grilled chicken that’s been shredded and stuffed into tortillas before being smothered in green enchilada sauce, cheese, and then the whole thing takes another trip into the pellet grill for that wood-fired flavor you just can’t get from a regular oven to make one of the best pans of enchiladas I’ve ever made.

More Easy Traeger Recipes here!

Traeger Green Chicken Enchiladas

Why should you grill enchiladas?

You wouldn’t ask that if you would’ve been over here for dinner on enchilada night.

The Traeger lends a little smoke to this which compliments the salsa verde and the Traeger Grilled Chicken breasts go much. You can make these on any kind of pellet grill, or any grill – for that matter. Just make sure that you are cooking over indirect heat and if you want a touch of smoke and aren’t using a wood-fired grill, utilize a smoke tube.

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Make my Smoked Salsa Verde to serve with this!

Traeger Green Chicken Enchiladas

What kind of cheese is best for this recipe?

It depends on what you are going for, but my favorite is a good blend of cheddar, Monterey Jack, and Colby. A big bag of Mexican blend cheese does the trick really nicely though!

We’re about to start experimenting with smoked cheese, and I’m going to be allllll about layering that stuff on top of these enchiladas!

Traeger Green Chicken Enchiladas

What are the best toppings for enchiladas?

My favorites are nothing crazy, but have always been:

  • Avocado
  • Fresh Tomato
  • Sour Cream
  • Black Olives
  • Cilantro
  • Hot Sauce

Try our Crispy Smoked Chicken Thighs too!

Traeger Green Chicken Enchiladas

Tips for making the best Chicken Enchiladas EVER

These aren’t hard, at all, but you’ll want to take note of a few things to make your life easier down the line.

  1. Cooking spray is your friend.
  2. So is non-stick foil!
  3. Pack those enchiladas in tight! It’ll help them stay together, and you’ll fit more into the pan.
  4. Don’t skimp on the sauce! These are meant to be smothered and covered so use all the sauce and cheese you want.

What should you serve with Traeger Chicken Enchiladas?

Our Instant Pot Mexican Rice is great with enchiladas. We always like to do chips and salsa also, so don’t forget to whip up a bunch of my Traeger Salsa Verde!

Traeger Green Chicken Enchiladas

Want more enchiladas & Mexican-inspired favorites to love?

We love enchiladas around here and make them in all kinds of ways. Here are a few I’ve featured on the site!

Keep Grilling! These Traeger Chicken Recipes are incredible!

Get more delicious chicken recipes for the Traeger here!

Green Chili Chicken Enchiladas
Yield: 8

Traeger Green Chile Chicken Enchiladas

Traeger Green Chicken Enchiladas

Traeger Smoked Green Chile Chicken Enchiladas are one of the best homemade enchiladas that I've ever eaten. Who knew that grilled enchiladas could be this easy AND delicious?

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons Spiceologist Chili Margherita Spice Blend (or taco seasoning)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 (28-ounce) can green enchilada sauce
  • 1 (7-ounce) can fire roasted green chiles
  • 1 (16-ounce) bag shredded Mexican-blend cheese
  • 12-15 soft shell corn tortillas
  • 1 tablespoon canola oil
  • 1 tablespoon chopped cilantro


  1. Open your package of chicken and lay it out on a small platter. 
  2. Pour the canola oil onto the chicken, making sure to lightly coat all of it. 
  3. Mix your Chili Margherita spice blend, salt, onion and garlic powder together and sprinkle it onto your chicken. make sure it gets coated on both sides. 
  4. Cover your chicken with plastic wrap and place it in your fridge for at least 1 hour.
  5. Start your Traeger grill and pre-heat it to 450 degrees F.
  6. Take your chicken out of the fridge while the grill is getting hot. Once your grill comes up to temperature, place all of your chicken directly on the grill. Close the grill and cook for 12 minutes, flipping once (6 minutes per side). The chicken should reach 165° internal temperature. Make sure to check!
  7. Pull the chicken from the grill and set aside to cool down.
  8. Once your chicken is cooled down enough to touch, shred the chicken using two forks. 
  9. Place your shredded chicken and the green chiles in a bowl and mix together with 1/2 of the bag of shredded cheese.
  10. Use a 13x9 oven safe baking dish that has been coated with cooking spray. 
  11. Open your package of corn tortillas and begin filling them with the chicken, cheese, and green chile mixture. 
  12. Before placing any of the filled tortillas into the pan, open your enchilada sauce and pour just enough on the bottom of the pan to completely coat it. Once the pan has been coated, begin placing the tortillas into the pan as you fill them. 
  13. TIP! Place the tortillas tightly in the pan. This will help them stay together and you will be able to get more of them into the pan.
  14. Once the pan is completely filled with tortillas (about 12-15), pour the rest of the enchilada sauce on top of the filled tortillas. 
  15. Spread the rest of the cheese on top evenly.
  16. Reduce heat in the grill to 350°. Cover with aluminum foil and put it onto the grill for 30 minutes. 
  17. After 30 minutes, remove foil and let cook for another 10 minutes.
  18. Remove from grill and garnish the top with the cilantro. 
  19. Serve with all of your favorite condiments.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 359Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 261mgCarbohydrates: 42gFiber: 3gSugar: 1gProtein: 32g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Thomas Philip Leigl

Monday 24th of January 2022

I made these about a week!!! The only modification made was I flattened the chicken breast, the put on the Traeger at 180 degrees with "Super Smoke"....did that for 20 minutes or so, then cranked it up to 400 to finish.......Thanks for sharing this wonderful's a winner!!!

Nicole Johnson

Monday 24th of January 2022

Aren't they great! Thank you so much for stopping by to share your experiences!

Jenna Morency

Tuesday 15th of June 2021

Can you use a glass casserole dish in a smoker?

Nicole Johnson

Tuesday 15th of June 2021

I have before, but it would depend on the dish itself. If it is oven safe it should be fine for the Traeger too. It might need a little Barkeepers Friend scrubbing after, though!

Kim L

Wednesday 9th of June 2021

I made a double batch of these really yummy enchiladas on Monday. I actually was able to get 15 per pan by putting them in tight. My family loved them!!

Nicole Johnson

Thursday 10th of June 2021

Amazing! Thanks, Kim!

Kim L

Monday 7th of June 2021

Is there a certain pellet flavor you use? It wasn’t mentioned. Thank you!

Nicole Johnson

Monday 7th of June 2021

I tend to just use whatever is in my hopper. That's usually the Gourmet Blend or some kind of fruit wood.


Sunday 13th of September 2020

Heat some vegetable oil in a skillet to 325. and “cook” your corn tortillas for about 5-10 seconds on each side. Don’t overcook or they will fall apart when rolling or get stiff/hard. Just enough to make them “rubbery”Drain on paper towel. Makes a huge difference in the flavor and consistency of your enchiladas.

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