There’s something special about making enchiladas on the Blackstone. Instead of simply rolling tortillas and baking them in sauce, these enchiladas get a quick dip in homemade salsa verde, a filling of seasoned rotisserie chicken and melty Chihuahua cheese, and then a trip across the griddle until they’re golden and crispy. The result is a dish that combines the comfort of traditional enchiladas with the irresistible texture only a Blackstone can deliver.
Here is my salsa verde recipe – Smoky & Verde Salsa on the Blackstone
Why You’ll Love These Blackstone Enchiladas
- Made entirely on the Blackstone griddle
- A great way to use homemade salsa verde
- Quick and easy thanks to rotisserie chicken
- Crispy tortillas with cheesy, saucy centers
- Family-friendly and perfect for feeding a crowd
- Restaurant-quality flavor right in your backyard
The Secret to Great Griddle Enchiladas
Unlike traditional enchiladas that soften in the oven, these are crisped on the Blackstone before being finished in sauce. Dipping the tortillas in salsa verde adds flavor from the very beginning, while the griddle creates a beautiful golden crust that holds up even after the sauce is added.
The combination of tangy verde sauce, seasoned chicken, melted Chihuahua cheese, and cool crema creates the perfect bite.
Ingredients
For the Enchiladas
- 1 rotisserie chicken, finely chopped
- Juice of ½ lime
- 1 tablespoon Spiceology Chile Lime Seasoning or taco seasoning
- 10 to 12 corn tortillas
- 2 cups shredded Chihuahua cheese, plus more for topping
- 2 to 3 cups homemade salsa verde
- Avocado oil or cooking oil for the Blackstone
For Serving
- Mexican crema
- Lime wedges
- Fresh cilantro, optional
How to Make Verde Chicken Enchiladas on the Blackstone
Season the Chicken
Place the chopped rotisserie chicken in a bowl. Add the lime juice and Chile Lime Seasoning or taco seasoning. Toss until the chicken is evenly coated and flavorful.
Prep the Griddle
Preheat one side of the Blackstone to low heat and another section to medium heat.
Lightly oil a section of the medium-heat side where the enchiladas will crisp.
Dip and Warm the Tortillas
Pour some salsa verde into a shallow dish.
Quickly dip each tortilla into the verde sauce and place it on the low-heat side of the Blackstone for a few seconds to soften.
This makes the tortillas easier to roll and helps prevent cracking.
Fill and Roll
Add a scoop of seasoned chicken and a generous sprinkle of Chihuahua cheese to the center of each tortilla.
Roll tightly and place seam-side down on the oiled medium-heat portion of the griddle.
Crisp the Enchiladas
Cook seam-side down first until the tortillas begin to crisp and hold their shape.
Rotate the enchiladas occasionally, cooking until all sides are beautifully golden brown and lightly crispy.
Sauce and Melt
Place a shallow aluminum pan on the Blackstone.
Pour a layer of homemade salsa verde into the bottom of the pan.
Arrange the crispy enchiladas in the sauce. Spoon additional verde sauce over the top and finish with a generous handful of Chihuahua cheese.
Cover the pan and cook until the cheese is completely melted and bubbly.
Serve
Transfer the enchiladas to plates and drizzle generously with Mexican crema.
Serve immediately with fresh lime wedges and a sprinkle of cilantro if desired.
Tips for Success
Don’t Over-Soak the Tortillas
A quick dip in the salsa verde is all they need. Too much sauce can cause them to tear while rolling.
Chop the Chicken Small
Finely chopped chicken distributes more evenly inside the enchiladas and makes rolling much easier.
Crisp Before Saucing
The crispy exterior is what makes these Blackstone enchiladas unique. Don’t rush this step.
Use Chihuahua Cheese
Chihuahua cheese melts beautifully and provides the classic gooey, cheesy texture that enchiladas are known for.
What to Serve with Verde Chicken Enchiladas
These enchiladas pair perfectly with:
- Mexican rice
- Refried beans
- Street corn
- Chips and guacamole
- Cilantro lime rice
- Fresh mango salsa
Final Thoughts
These Crispy Blackstone Verde Chicken Enchiladas take everything you love about traditional enchiladas and add an incredible griddled texture. The homemade salsa verde brings bright, fresh flavor, the seasoned rotisserie chicken keeps things easy, and the crispy tortillas make every bite unforgettable.
