Friday, December 7, 2012

BBQ Chicken Enchiladas

Recipe and pictures from How Sweet Eats.

How Sweet Eats is just.....she just....NEEDS TO BE MY BFF AND COOK FOR ME EVERY DAY. That's all.

makes 8 enchiladas
8 large whole wheat tortillas 
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds) (I will use more next time)
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes. 

I snagged a rotisserie chicken at the store, and shredded that sucker right up. Easy peasy. These were SUPER easy to put together and came out really good. The sauce was pretty much enchilada sauce with a touch of bbq sauce. I would have liked it to be a little bbq-ier, so I'll probably add a bit more of that, next time.

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