BBQ Chicken Enchiladas

Name: BBQ Chicken Enchiladas
Total time: 1 h 30 min
Yield: 8 enchiladas
Ingredients: 8 large whole wheat tortillas; 3 boneless; 28 ounce can red enchilada sauce; 1/2 cup of your favorite BBQ sauce; 1/2 large sweet onion; 1 tablespoon BBQ seasoning; pinch of cayenne pepper; 2 tablespoons olive oil; 1 cup shredded sharp cheddar cheese; 1 cup shredded Colby jack cheese

User Reviews

5.0

6 reviews

Excellent

Total Time
1 hr 30 mins
Servings
8 enchiladas
Course
Main Course
Cuisine
American

BBQ Chicken Enchiladas

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

8 large whole wheat tortillas, my favorite are La Tortilla Factory!
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
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

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Instructions

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 slightly golden - about 10 to 20 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.