Pellet Grill Smoked Enchiladas

Preheat the Pellet Grill to 400°F.

While the grill is heating, evenly coat the chicken thighs with taco seasoning.

Place the seasoned chicken thighs directly on the grill grates, and grill for 10 minutes on each side until the internal temperature reaches at least 165°F. Once done, set aside and lower the heat on the grill to 325°F. If the chicken looks dry, spray with olive oil spray or grapeseed oil spray to add some oil into the chicken.

Heat pellet grill to 325°F.

Slice the cooked chicken and add to a mixing bowl with Rotel and Black Beans.

If using corn tortillas, heat these for 10-20 seconds in the microwave or over low heat on the stovetop to make them more pliable.

Using a disposable aluminum pan, cover the bottom of the pan with a thin layer of enchilada sauce, reserving the leftover sauce for additional topping.

Fill each warm tortilla with the chicken mixture and place seam side down into the pan tightly depending on how tightly wrapped the tortillas are, you should be able to fit 11-12 corn tortillas or more depending on the size of the pan.

Once all tortillas have been filled and placed in the pan, pour the enchilada sauce evenly over the prepared tortillas.

Evenly top the entire dish with shredded cheese.

Place on the pellet grill at 325°F for 1 hour or until the cheese is bubbly and melted.

Remove and cool for 5 minutes, serve warm with green onions and additional preferred toppings.