I smoked some chicken thighs for 2 hours raised direct at 275 dome with apple wood, after coating them with Dizzy Pig Tsunami Spin.
I shredded up the smokey chicken, removing the skin:
I took flour tortillas and spooned a small amount of enchilada sauce on them. Added the shredded chicken and then a small amount of mexican shredded cheese.
Placed them in a casserole and covered the top with more enchilada sauce and more cheese.
Back on the egg with apple smoke, set on top of the platesetter and 3 green feet.
Cooked the casserole 40 minutes at 300 dome.
I took it to work and everyone raved about it. This was so easy and it really showed off the taste of the egg.