Wednesday, February 23, 2011

BBQ Chicken Enchiladas

Posted by: Annie

This recipe has been sitting in my favorites since early January and they were well worth the wait! These are hands down one of my favorite dishes I have ever made. 

I was unexpectedly off from work last week due to approximately five inches of snow that blanketed Philadelphia, and I took advantage of my time home and whipped up these addictive enchiladas.

8 large whole wheat tortillas
3 cooked boneless skinless chicken breasts, shredded
28 oz red enchilada sauce
1/3 cup BBQ sauce
1/2 large sweet onion, sliced
1 tbsp BBQ seasoning 
pinch of cayenne pepper
2 tbsp olive oil
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.

In a large skillet, heat olive oil on medium heat. Add onions and salt and cook until golden (10 minutes). In a separate bowl mix enchilada sauce and BBQ sauce until well combined. 
Mix chicken, bbq seasoning and cayenne pepper in with the onions. Stir in 1/2 cup enchilada/BBQ sauce mixture and add in 1/2 cup cheddar, and 1/2 cup colby jack cheese. Stir until mixture is combined, and turn off heat.

Drizzle enchilada/BBQ sauce in the bottom of a baking dish. Fill each tortilla with chicken mixture. (I separated the mixture into eight sections in the pan to ensure an even fill). Roll each tortilla up and place in the baking dish. Pour the remaining enchilada/BBQ sauce on the tortillas and add remaining cheese. Bake for 20 minutes.

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