Smoked Chicken Enchiladas
- 3 pounds boneless//skinless chicken thighs
- 1 tbsp. Crove Fajita Rub
- 1/2 pound white American cheese, shredded
- 1 large can red enchilada sauce
- 8 large flour tortillas
- 1 cup salsa verde
- Add Ons: fresh cilantro, diced avocado, sour cream
- 8 tomatillos, diced
- 2 jalapenos, diced
- 4 cloves of garlic, minced
- 1/4 yellow onion, diced
- 1/4 cup cilantro, diced
- Juice of 1 lime
- 3 tbsp Crove Fajita Rub
Pre-heat your smoker to 275 degrees Fahrenheit and season the boneless skinless chicken thighs with Crove Fajita Rub.
Put the chicken on the smoker until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the smoker and shred it in a bowl.
Mix the shredded chicken with 1/2 of the cheese and 1/2 cup salsa verde.
Spoon the filling onto the tortillas and roll them up.
Place them seam side down in a greased 9×13 pan.
Remove from the oven and top with remaining shredded cheese. Place back in the oven for 10 minutes.
Remove from the oven and pour the remaining salsa verde on top.
Serve and enjoy!