Cut the backbone out of the chicken in order to cook the bird spatchcock style. Loosen the skin from the flesh, but keep it attached. Place in a zip top bag with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Refrigerate for at least 2 hours, up to 5 hours.
Preheat your Yoder Smokers YS640 Pellet Smoker to 325°F, set up for indirect grilling. Remove the chicken from the liquid. Pat dry with paper towels. Season the meat under the skin with both Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and Dizzy Pig Fajita-ish.
Lay the bird flat on a foil lined sheet pan, cavity side down. Cook on the second shelf until the internal temperature of the breasts reaches 160°F. Remove from the cooker. Turn the cooker up to 425°F. When the meat is cool enough to handle, separate the meat from the bones. Discard the skin and bones. Shred meat by hand.
Combine the 505 Hatch Valley Flame Roasted Green Chile, sour cream and vegetable stock. Mix well. Spread a thin layer of the sauce in the bottom of a 9”x13” pan.
Combine the shredded meat (you should have about 5 cups) with 3 cups of pepper jack cheese. Mix to incorporate. Place about 1/2 cup of the mixture on a small tortilla, and roll up. Place seam side down on the sauce in the pan. Continue until the pan is filled.
Pour the remaining sauce over the top of the enchiladas. Then top with the remaining 1 cup of pepper jack cheese. Bake at 425°F on the second shelf until the cheese is well melted and the sauce is bubbling all over, about 30-40 minutes. Remove and serve hot.