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Smoked Chicken Enchiladas

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Makes: 6 servings adjust
I break a few rules with this dish. Enchiladas traditionally use corn tortillas, but I prefer flour. I also incorporate the Spanish Rice (many recipes on Kitchen Monki) into the enchiladas themselves rather than serve as a side. But the main attraction is the smoked chicken, making this a special occasion dish.



  • Spanish Rice Mix, prepared according to directions.

Step 1

Prepare Spanish Rice according to directions (either from a recipe or a mix).


  • 1 Red Bell Pepper, sliced and grilled
  • 1 Yellow Bell Pepper, sliced and grilled
  • 1 tablespoon Canola Oil
  • 1 teaspoon Worcestershire Sauce

Step 2

Slice peppers. Toss with oil and Worcestershire sauce. Grill until edges are blackened but they retain some crunch.


  • 2 cans Red Enchilada Sauce

Step 3

Spray large baking dish with nonstick spray. Pour a light coating of enchilada sauce on bottom of pan.


Step 4

One tortilla at a time, layer on 1/6 of the chicken, Spanish Rice, and grilled peppers. Roll up and place (seam-side-down) onto the enchilada sauce in the baking dish. Repeat for remaining enchiladas.


  • 3 cups Monterey Jack Cheese, shredded

Step 5

Pour remaining enchilada sauce liberally over the rolled up enchiladas. Cover with shredded Jack cheese. Bake uncovered in 350-degree oven until sauce is bubbling and cheese is mildly browned.
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