Things You'll Need To Pull This Off:

• 8-10 Small Flour Tortillas
• 3 Cups Smoked Chuck Roast, Shredded or Chopped
• 3 Cups Monterey Jack Cheese, Shredded-Divided
• 3 Tablespoons Unsalted Butter
• 2-3 Tablespoons of Olive Oil
• 3 Tablespoons Flour
• 2 Cups Bone Broth
• 1 Cup Sour Cream
• 1-4 Ounce Can Diced Green Chilies Mild
• 1 Medium Onion chopped
• 2-3 Tablespoons Green Onions, sliced

The Process:

Season the chuck with fresh cracked black pepper and course ground kosher salt and let it set on the counter. Now fire up your smoker and bring it up to 250-275. Put a couple of pieces of the wood of your choice on, I personally use pecan. Once it starts to smoke put the chuck on and cook to an internal temp of 200-205. Wrap it in foil or peach paper, then wrap it in a couple of towels and let it rest in a cooler for at least an hour. Take it out and shred or chop.

Now, spray a 9 X 13 inch baking dish with cooking spray and set aside.  Preheat oven to 350 degrees.

Sauté the onions in olive oil and butter.

Now, in a small bowl, combine smoked chuck roast, sautéd onions and 1 cup of Monterey Jack cheese. Fill the tortillas with the mixture and roll each one up and place it seam side down in the prepared baking dish.

Heat 3 tablespoons of butter and sprinkle in the 3 tablespoons of flour and whisk together to combine. Cook for 1 minute stirring often to remove the flour taste, it should be a tanish color when it's done. Remove the skillet from the heat and whisk in the bone broth. Place it back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (DO NOT skip this step! If the sauce is too hot and you add the sour cream it will curdle it-yuck!) Now add the sour cream and the chilies and stir until sauce is smooth and sour cream is completely dissolved.

Pour the sauce over enchiladas and add the remaining cheese on top. Bake in a 350 degree preheated oven for 20-25 minutes, or until enchiladas are heated through (165 degrees internal temp for the enchiladas) and the sauce is bubbly.

Now if you don’t have an instant read thermometer to check the enchiladas, you should really consider adding one to your list of weapons. After all, Smokin & grillin is mostly about internal meat temp, not time. Here is the one I’ve used for years and it has never let me down, and I highly recommend it! It’s my go to Instant Read Thermometer for gettin it right!

Now, turn on the broiler and broil until the top is nicely golden brown. Then top it off with chopped green onions.