So this evenings dinner was a combination of needing to use the number 2 bird out of a two pack, and already having the other ingredients. I parted the chicken out, removing all skin. I wasn't too concerned with the wings, being so tiny. I didn't bother to season the chicken in any way. After about 90 minutes at roughly 300 degrees and hickory smoke, the chicken came back indoors. I shredded/chopped the chicken and let it simmer in green enchilada sauce. We dont care for the red sauce, just find it a little too bland. After simmering, pile some chicken onto some tortillas. We like flour, which isn't terribly traditional, but it works for us. Before rolling up add a nice pile of cheese. After rolling, add some more sauce. Then add some more cheese. Bake until cheese is melted and heated thru. Enjoy.