Stove Top Smoker Chicken Tacos

1. 1

   Smoke chicken thighs for 30 minutes over medium heat using 2 tablespoons of mesquite wood chips.

2. 2

   While the chicken is cooking, saute onion and green chilies in oil until onion is soft.Add broth and enchilada sauce and bring to boil then reduce heat.

3. 3

   Remove the chicken to cool and rinse the smoker.

4. 4

   Fill it with 1/2 inch of water and place the rack directly on the bottom of the pan (omit drip tray) and return the smoker to the stovetop on the lowest setting possible.

5. 5

   separate the tortillas and randomly stack them on the rack and close the lid.

6. 6

   When the chicken is cool enough to handle, pull the meat from the thighs and add it too the simmering mixture for 20 minutes.

7. 7

   Shred the lettuce.

8. 8

   To serve remove the warm tortillas from the smoker (they will have an earthy taste) spoon in chicken mixture and top with lettuce and a squeeze of lime.

* Per serving · 4 servings · Values may vary.