Chicken Enchiladas 

Cook Time

45 Mins



Prep Time

30 Mins




2 Cups Chicken, Shredded

1 (12 oz) Package Colby Jack Cheese, Shredded

1 Enchilada Sauce, Can

1 Can Green Chiles, Drained

1 Onion, Diced

1 Tablespoon Pit Boss Sweet Rib Rub

1 Cup Sour Cream

1 Package Flour Tortilla

Cooking Instructions

Special Tools

  • Heat Proof Baking Pan
  • Aluminum foil

    1. Start up your Pit Boss. Then, set the temperature to 300˚F.
    2. In a bowl, mix - the chicken, green chiles, Sweet Heat seasoning, sour cream, diced onion, and half the bag of shredded cheese.
    3. Place a large spoonful of the chicken mixture in the center of a tortilla and roll it up. Repeat with the remaining tortillas, then place in the baking pan, and pour the enchilada sauce over the tortilla pans. Top with the remainder of the shredded cheese.
    4. Wrap the top of the pan tightly in aluminum foil and grill for 45 minutes or until the enchilada sauce is bubbly. Remove from the grill and serve.   

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