The big box grocer had boneless skinless thighs on sale. I usually like to use bone in skin on but these were priced right. I've been craving chicken enchilada casserole so I thought let's take it up a few notches. I decided why not inject the thighs with enchilada sauce and them let them marinate in the sauce all day! Oh yeah! Sorry store bought sauce. I like to add corn and olives to my casserole so I boiled some corn. I added chipotle, salt, pepper and garlic to the water. I smoked the thighs low and slow in the mini, 250. Cherry and pecan Simmered the sauce with corn and olives smoked hatch chiles. Then layer it in the casserole dish. Sauce, tortilla, sauce, chicken, cheese, tortilla, repeat! Put into a 350 degree oven for 25-30 minutes our until heated through and bubbly! In the oven as we speak so more in a bit! Smoke away!!!