Smoke Chicken for 1 hour at 180 then turn up temp to 350 and finish cooking to 165 internal temp. Use what ever seasoning you want.
Shred all 3 chicken breasts and add all the cream cheese. Also had a handful of cheese and half a can on enchilada sauce and mix up.
Pour other half can of enchilada sauce in a large lasagna pan
Grab tortillas and put chicken on them. Wrap up and put in pan seam side down.
Cover enchiladas with other can of enchilada sauce and use the rest of the bag of cheese to cover.
Set smoker to 350 and put pan in until cheese is melted. About 30 minutes
After cheese is melted pull pan out and let cool down.