- 8 boneless skinless chicken thighs
- 4 tablespoons fiesta / Mexican spice rub
- 8 ounces sour cream and chive cream cheese spread
- 1/2 cup sour cream
- 2 cups shredded Colby jack cheese, divided
- 1 can diced green chiles
- 1 (28 ounce) can green enchilada sauce, divided
- 10 soft taco flour tortillas
Preheat the smoker to 275 degrees. Season the chicken on all sides with 2 tablespoons of the rub. Place chicken directly on grill grates. Smoke 30-45 minutes. Remove the chicken to a large mixing bowl.
Shred the chicken (my preferred method is to throw into my stand mixer!). To the shredded chicken add the cream cheese spread, sour cream, 1 cup shredded cheese, diced green chiles, and about 8 ounces (1 cup) of the enchilada sauce. Use a mixer to blend all of this well.
Pour 1/2 cup of enchilada sauce into the bottom of a greased 9x13 baking dish. Spoon 1/3 cup filling onto each tortilla, roll tightly and place seam side down in the baking dish.
Top the enchiladas with remaining sauce and cheese. Place the pan in the smoker and cook 1 hour or until the cheese is melted and the sauce is bubbly. If you want the cheese to crisp and brown, place it under the broiler in your oven for 1 minute.
You can absolutely make all of this in the oven if you prefer! Use a rotisserie chicken for a short cut.
Recipe adapted from Hey Grill, Hey.