Preheat. Preheat your smoker to 275 degrees F.
Season. Season the chicken on all sides with 2 Tablespoons of the Hey Grill Hey Fiesta Rub.
Smoke the chicken. Place the seasoned chicken directly on the grates, close the lid, and smoke for approximately 30-45 minutes, or until the chicken thighs read 165 degrees F. Remove the chicken from the smoker to a large mixing bowl.
Mix ingredients with chicken. To the bowl of chicken, add the cream cheese, sour cream, 1 cup shredded cheese, diced green chiles, and about 8 ounces of the enchilada sauce. Use a hand mixer to shred the chicken and combine the filling ingredients.
Make the chicken enchiladas. Pour 1/2 cup enchilada sauce into the bottom of a 9x13 baking dish. Spoon about 1/3 cup of the filling mixture into each tortilla, roll tightly, and place each enchilada seam side down in the baking dish. You'll have to squeeze, but you should be able to fit all 10 enchiladas in the dish and use all of your filling.
Add cheese and sauce. Top the rolled enchiladas with the remaining sauce and 1 cup of shredded cheese.
Smoke the enchiladas. Return your enchiladas to the smoker and cook for about 1 hour, or until the cheese is melted and the sauce is bubbly. If you want your cheese to crisp and brown, place it in your oven under the broiler for 1-2 minutes. Watch closely!
Enjoy. Remove the enchiladas from the smoker (or oven). Serve them with sour cream, cilantro, and lime wedges.