Fire up your smoker to 250°F (120°C)

While the smoker warms up, apply the taco seasoning to the chicken thighs. Cover evenly on all sides.

Place the seasoned chicken thighs on the smoker grates and cook to an internal temperature of 165°F (74°C), about 1 ½ hours

Pull chicken thighs from the smoker and transfer to a large bowl. Pull the chicken using shredding claws, or simply use two forks.

To the shredded chicken, add sour cream, half the cheese, half the enchilada sauce, and the green chiles. Season mixture with salt and pepper to taste

Fill the tortillas with the chicken mixture, tightly roll, and place into a smoker-safe baking dish, disposable foil tray, or cast iron skillet. Continue until the dish is full (you may need to do these in batches)

Cover the filled tortillas with the remaining enchilada sauce and cheese (if cooking enchiladas in batches, make sure you save enough sauce and cheese for the second batch).

Place enchiladas and smoke for 30 minutes, or until tortillas have started to brown and cheese has melted

Remove from the smoker and serve immediately