BBQ Chicken Enchiladas

BBQ Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tablespoons Olive Oil

  • ½

    whole Sweet Onion, Sliced

  • 1

    pinch Salt

  • 28

    ounces, fluid Red Enchilada Sauce

  • ½

    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)

Directions

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.


Nutrition

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