BBQ Chicken Enchiladas

By jpaison

Ingredients

• 2 Tablespoons Olive Oil
• 1/2 whole Sweet Onion, Sliced
• 1 pinch Salt
• 28 ounces, fluid Red Enchilada Sauce
• 1/2 cups Your Favorite BBQ Sauce
• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 Tablespoon BBQ Seasoning
• 1 pinch Cayenne Pepper
• 1 cup Shredded Cheddar Cheese, Divided
• 1 cup Shredded Colby-jack Cheese, Divided
• 8 pieces Whole Wheat Tortillas (large)

Details

Servings 4

Preparation

Step 1

Preheat oven to 375F.

In a large skillet, heat the olive oil on low-medium heat. 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 the enchilada/BBQ sauce mixture and add half of the cheddar cheese and half of the 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 a little over half a cup of the chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese. Bake at 375F for 20-25 minutes.