• Preheat a Grill or Smoker set up with INDIRECT heat to 350°F.
  

Prepare the Tortillas and the Enchilada Sauce

• In a cast iron skillet over medium heat, add the oil and the onions. Stir the onions around in the oil and then ush to the side of the skillet.
  1 and ½ tablespoon Canola oil, 1 Medium Onion
  
• Spray both sides of each tortilla with cooking spray and place, one at a time, in center of skillet just until warm, flip, then remove to a plate.
  8 Corn Tortillas, Canola oil cooking spray
  
• When the tortillas are finished, move the onions back around the pan and continue to until they have softened.
• Add the garlic, spices, sugar and salt, and cook for 20 seconds, then add the tomato sauce and water.
  2 Cloves Garlic, 3 Tbsp Chili Powder, 2 tsp Cumin, 2 tsp Coriander, 2 tsp Granulated Sugar, ½ tsp Table Salt, 16 oz Canned Tomato Sauce, ¾ Cup Water
  
• Stir well and continue cooking the sauce until it is reduced slightly, about 5 minutes.
  
• Remove the sauce from skillet to a measuring cup or bowl using a large spoon or ladle, leaving behind just a enough sauce to cover the bottom of the pan.
  

Assemble the Chicken Enchiladas

• One at a time, add a little bit of shredded chicken and cheese to the center of each corn tortilla, roll, and place seam side down in the skillet.
  2 Cups Shredded Chicken, 12 oz Monterey Jack or Cheddar Cheese
  
• In a 10 or 12-inch skillet, you can fit 6 enchiladas across and one on each side running perpendicular.
  
• Pour the reserved sauce on top of the chicken enchiladas and use a spatula or spoon to evenly distribute it to cover them.
  
• Finally, evenly cover the enchilada with a layer of cheese.
  

Smoke the Chicken Enchiladas

• Place your smoking wood chunk on the hot charcoals if using a charcoal grill or pellet tube or smoker box if using a gas grill. If using a propane or electric smoker, fill the wood chip tray.
• Place the cast iron skillet in the grill or smoker, away from any DIRECT heat and close the lid. Smoke at 350°F for about 20-40 minutes until the cheese has melted and the sauce is bubbly. Rotate the skillet as necessary for even cooking but DO NOT stir the contents of the skillet.
  

Remove and Serve

• When the smoked chicken enchiladas are finished, carefully remove the hot cast iron skillet from the grill or smoker using heat resistant gloves.
  
• Optionally top with some freshly chopped cilantro for additional color and flavor.
  Fresh Cilantro
  
• Let the skillet cool slightly on a trivet for about 5 minutes, then scoop out individual enchiladas with a large spoon or spatula and optionally top with sour cream, salsa, and/or guacamole.