Ingredients:
- 4-5 smoked boneless chicken thighs, shredded
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 can enchilada sauce (10 ounces)
- 1 can diced green chilis (4 ounces)
- Woo Pig BBQ Fay Town Fajita
- 8-10 flour tortillas
- 2 cups shredded Mexican blend cheese
- Chopped cilantro, for garnish
- Queso fresco, for garnish
- Sour cream, for serving
Instructions:
- Preheat your oven/smoker to 300°F.
- Season both sides of the chicken thighs with Woo Pig BBQ Fay Town Fajita and place on the preheated smoker.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the diced tomatoes, 1 tablespoon of Fay Town Fajita Rub, green chilis, and enchilada sauce to the skillet. Stir well to combine.
- Add the shredded smoked chicken to the skillet and stir to coat with the sauce. Cook for a few minutes until the chicken is heated through.
- Fill each tortilla with a scoop of the chicken mixture and roll up tightly. Place the enchiladas seam-side down in a greased baking dish.
- Pour any remaining sauce over the enchiladas and top with the shredded cheese.
- Bake in the preheated oven/smoker for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro, queso fresco, and serve hot with a dollop of sour cream on top.
Enjoy your delicious smoked chicken enchiladas!