Smoked Enchilada Skillet Recipe

Smoked Enchilada Skillet Recipe

Get ready to savor the mouthwatering flavors of these smoked chicken enchiladas. Tender shredded chicken seasoned with Kosmos Dry Rub and glazed with Kosmos Rib Glaze, wrapped in warm tortillas, and smothered in green enchilada sauce and melted cheese, these enchiladas are a fiesta of deliciousness that will leave you craving more with every bite.


1½ Cups shredded chicken (cooked)

2 Cups green enchilada sauce

10 Corn or flour tortillas

2½ Cups shredded Mexican Four Cheese blend

½ Cup diced red onion

4 Tbsp chopped cilantro

Kosmos Dry Rub (Dirty Bird)

Kosmos Rib Glaze (Cherry Apple Habanero)

    Equipment Used:

    P10 Bradley Smoker

    Bradley Smoker foldable table

    Bradley Smoker non-stick silicone mats

    Bradley Smoker tools

    Thermoworks timestick trio

    Thermoworks thermapen one

    Bradley Smoker Setting:

    Cook Time: 120 Minutes

    Temp: 251ºF (121.7°C)

    Wood: Beer

    Smoke Time: 60 Minutes

    Total Cook Time: 160 Minutes


    Set your Bradley Smoker to the listed settings.

    Set the Chicken Breast on a cutting board and season using the Kosmos dry rub. Next, use the Kosmos rib glaze and coat both sides of the chicken. This will help keep that chicken moist on the inside as it cooks. If you want to add a pinch more of the rub on top of the glaze, you can.

    Place the Chicken inside the Bradley Smoker for about 120 minutes or until the internal temperature of the chicken reaches 165ºF (73.9°C). I use my Thermoworks Instant read thermometer to ensure the inside of the chicken is fully cooked. Remove the chicken from the smoker and set aside while you prep.

    Using a knife or vegetable chopper, dice the red onion into small pieces. Next, chop the chicken breast into small pieces.

    Time to heat up the tortillas- Using a wet cloth place the tortillas into the microwave for 30 seconds. This will help keep the tortillas from ripping apart when you roll them.

    Building the Enchiladas- using the heated-up tortilla, place the following into the tortilla chicken, onion, cheese, and rotel. Roll into a semi-tight roll and fill the iron skillet full of enchiladas.

    Cover the enchiladas with cheese and enchiladas sauce. If you have any leftover onion, rotel, or cheese feel free to add on top of the enchiladas.

    Turn the Bradley Smoker temperature up to 320ºF (160°C). Place the skillet into the smoker and cook for 20 minutes or until the cheese is fully melted through.

    Remove from the smoker and let cool for about 5 minutes. Top off with sour cream, salsa and enjoy!

    Recipe by: Bryan Edwards – Moodie Foodie Tulsa