Big Green Egg Chicken Enchiladas for the Fourth of July!



  • 2 Boneless skinless chicken breasts
  • 9 Corn tortillas
  • 1 Anaheim chili peppers (substitute with canned green chili peppers for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese
  • 2 Cups shredded Monterrey jack cheese
  • Queso fresco
  • ½ Yellow onions finely chopped
  • 1 Minced garlic clove
  • 1 Green onion, sliced
  • 3 Tablespoons canola or any neutral oil
  • 1 Rounded tablespoon of flour
  • 3 Tablespoons chili powder
  • 1-Tablespoon cumin
  • 1-Teaspoon smoked paprika
  • 1/2-Teaspoon salt
  • 1/8 Teaspoon fine ground pepper
  • 1/8 Teaspoon dried oregano
  • 1 Can tomato sauce
  • 1-Tablespoon tomato paste
  • 3 1/2 Cups chicken or vegetable stock
  • 1 Tablespoon adobe chili sauce

Cooking Concept:

Indirect Baking at 425 Degrees


BBQ Items:

  1. Plate setter
  2. 9×13 Rectangular baking pan
  3. Medium mixing bowl
  4. Aluminum foil


Food Prep 1: Chicken Breast and Anaheim Chili Peppers

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour.
  2. Grill skinless chicken breast ahead of time. Cook indirect or direct until internal the temperature reaches 150 degrees. (Undercook the chicken a little so that it will retain moisture when adding it to the enchiladas.) Cooking time varies; use the temperature probe to reach desired temperature.
  3. Let chicken cool, and then pulse in food processor 4-5 times. Feel free to use your hands or cut into pieces.
  4. Coat Anaheim chili peppers with oil and roast on grill or in your oven at 450 degrees.
  5. After peppers have roasted (skin should be pulling away), place them in a paper bag and seal for 10-15 minutes.
  6. Peel skin off peppers and cut slit to remove the seeds.
  7. Cut the peppers into small pieces and set aside.


Food Prep:

  1. Add tomato sauce, tomato paste, Adobe chili sauce and chicken stock together
  2. Add all seasonings and whisk together until incorporated
  3. Mix sharp and Monterrey jack cheese together
  4. Sauté onions in 3 Tablespoons oil for 3 minutes over medium heat, then add garlic
    1. Cook for another 2 minutes.
  5. Add flour and use nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  6. Add stock mixture, then constantly whisk until smooth
  7. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken
  8. After sauce thickens, lower heat to low and cook for 15-20 minutes stirring occasionally
    1. Remove from heat and set aside
  9. Heat oven to 350 degrees
  10. Spray tortillas with cooking spray on both sides
  11. Place tortillas on baking sheet or use two layers of aluminum foil placed on middle rack of your oven
  12. Cook tortillas for about 5-7 minutes until they become flimsy
    1. This will make rolling your enchiladas easier. Another method is to microwave in a tortilla warmer. Remove from oven.
  13. Using a ladle, add a layer of sauce to the bottom of the baking pan
  14. Assemble enchiladas by adding chicken to middle of tortilla, followed by cheese mixture, and green chili peppers
  15. Sprinkle sauce over the top of the mixture
  16. Roll enchiladas by folding tortilla over the top, tucking underneath the meat mixture
  17. Finish rolling the tortilla and place with seam side down
  18. Repeat for the remaining 8 tortillas. You should have 7 enchiladas down one side and 2 on the other side
  19. Add remaining sauce to cover top of enchiladas
  20. Sprinkle remaining cheese on top of enchiladas
  21. Sprinkle crumbles of queso fresco over cheese mixture
  22. Spray layer of aluminum foil with cooking spray and place over top of enchiladas

Tools Matter

Big Green Egg (BGE) Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
    1. Place starters around charcoal and light
  3. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  4. Place plate setter (legs up) for indirect cooking
  5. Place grill on plate setter
  6. Close lid and leave vents open until temperature reaches 425 degrees
  7. Place chicken enchiladas on the grill
  8. Cook for 10 Minutes then remove aluminum foil
  9. Cook for an additional 10-15 minutes
  10. You can check on your enchiladas by using a flashlight and opening the top vent
    1. Sauce should be bubbling and cheese melted and golden brown
  11. After removing your enchiladas, let it sit for 10 minutes before serving
  12. Garnish with sliced green onion


  • Feel free use other toppings like black olives.
  • Reuse aluminum foil for warming tortillas to cover enchiladas.

Berings Grilling Experts

Happy Fourth of July!

Bering’s Grilling Experts

share with a friend