This recipe is incredibly simple, leveraging a slow cooker and a short cook on the Green Mountain for added smoke flavor.  Stuffed inside the simplicity is a cheesy, creamy, gooey and smoky deliciousness you won’t believe until you taste it!  On top of that, it’s on the lighter side, low in fat and calories.  Hope you enjoy!

Ingredients:

• 4lbs of whole chicken breasts
• 1 – 28oz can of Green Chili Enchilada Sauce
• 1 – 15oz can of Cream Style Sweet Corn
• 2 – 10oz cans of Rotel’s Original
• 1 – 4.5oz can of chopped green chilies
• 1 – 8oz package of cream cheese
• 8oz shredded sharp cheddar cheese
• 8oz shredded white cheddar cheese
• 8″ tortillas (up to 24, depending on how many you make).
• You could also use 12″ tortillas and a larger pan / larger enchilada.

Filling Directions:

• Line a slow cooker / crock pot with a plastic liner, for easy cleanup when finished
• Place all the chicken breasts into the bottom of the slow cooker
• Pour the Green Chili Enchilada sauce on top of the chicken
• Pour the can of cream style corn into the slow cooker
• Add the Rotel’s and chopped green chilies
• Finally, add the cream cheese to the slow cooker, in table spoon sized chunks for better melt
• Turn the slow cooker on high and cook 6-8 hours until done

Build the enchiladas:

• Preheat the GMG Davy Crockett (or another smoker) to 350 degrees
• Using tongs, remove the chicken breasts from the mixture and place into a large bowl
• Shred the chicken to your liking
• Add the shredded chicken back to the slow cooker and stir well
• Using a half sized steam pan, put some of the enchilada filling into the pan and spread evenly along the bottom of the pan to prevent sticking
• Fill each tortilla with filling, top with a little of each cheese, roll the tortilla up and place in the pan
• Repeat until the pan is full – 8 enchiladas or so
• You can fill 2-3 pans with this amount of filling, depending on how much you put in each
• Cook pans of enchiladas for 1 hour, rotating half way.  If you put the enchiladas in the refrigerator, the cook may take up to 90 minutes.

Here is a video of the entire process.  Enjoy and let me know if you have any questions!

Matt Frampton

Pitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician

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