Fire up your smoker to 200-225 degrees. If you are using a grill, use the same temp (highly suggest you supplement grilling with a smoking tube to get that all-important smoky flavor).
32 ounces of green chile sauce with 2 cups of heavy whipping cream.
Cheddar and jack cheese. Mix together in a bowl.
Slice your tortillas into 4 strips. This is optional, but will make serving your enchiladas much easier than using whole tortillas.
Spray 9 x 13 baking dish with non-stick cooking spray.
Layer your ingredients evenly in baking dish in this order:1. Green chile sauce on bottom2. Sliced tortillas3. Shredded chicken4. Shredded cheeseRepeat one more time (for two layers) starting with the sauce like the first layer. Top with one more layer in this order:1. Tortillas2. Green chile sauce3. Shredded cheese
Once prepped, transfer outside to cook.
Place on smoker for 1 hour 15 minutes at 200-225 degrees
Increase temperature to 350 degrees at 20 minutes to finish. The temp increase will get that slightly crisp tortilla edge, and brown the cheese.If your smoker does not allow temperature increases, then you may want to transfer to a preheated grill or oven for this step.
You're done! Garnish with sour cream, cilantro, and serve with black beans and a salad.