Smoked Red Chicken Enchiladas with New Mexico Red Chile Sauce and Fres – Revolution Barbecue

Ingredients

• 2 ½ pounds bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons Revolution Barbecue Pinche Gringo Adobo Rub
• 10 dried New Mexico red chiles (or Hatch red chiles), stemmed and seeded
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 4 cloves garlic, smashed
• 2 cups chicken stock
• ½ teaspoon ground cumin
• ½ teaspoon dried Mexican oregano
• 1 teaspoon kosher salt, or to taste
• 2 cups Masienda yellow masa harina
• 1 ½ cups warm water
• ¼ teaspoon Revolution Barbecue Pinche Gringo Adobo Rub
• 2 cups shredded Oaxaca or Monterey Jack cheese
• Chopped white onion and cilantro, for garnish
• Optional: sliced avocado, sour cream, or radish