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:

1. Preheat your oven/smoker to 300°F.
2. Season both sides of the chicken thighs with Woo Pig BBQ Fay Town Fajita and place on the preheated smoker.
3. 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.
4. Add the diced tomatoes, 1 tablespoon of Fay Town Fajita Rub, green chilis, and enchilada sauce to the skillet. Stir well to combine.
5. 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.
6. 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.
7. Pour any remaining sauce over the enchiladas and top with the shredded cheese.
8. Bake in the preheated oven/smoker for 20-25 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped cilantro, queso fresco, and serve hot with a dollop of sour cream on top.

Enjoy your delicious smoked chicken enchiladas!