This recipe is a funky version of a favorite meal. These aren’t just regular enchiladas, they have a secret weapon of bbq sauce mixed in. That’s all it takes to take a [possibly worn out and overused] favorite recipe and spice up your life! Hope you enjoy it!
what you’ll need:
- 10 whole wheat tortillas
- 3 boneless, skinless chicken breasts, cooked and shredded
- 28 oz. can red enchilada sauce
- ½ cup of your favorite BBQ sauce*
- ½ large sweet onion, sliced
- 2 Tbsp. olive oil
- 2 cups shredded sharp cheddar cheese
Directions:
Preheat oven to 375*
In a large skillet, heat 2 Tbsp. of olive oil on low-medium.
Add sliced onions and let caramelize until soft and golden – about 10 minutes.
Combine enchilada sauce and BBQ sauce in bowl
Add shredded chicken to onions; Mix thoroughly.
Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1 cup cheese
Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of two 8×8 baking dishes.
Take each tortilla and fill it with 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 for 20-25 minutes.
Makes 10 enchiladas
I served with Uncle Ben’s microwavable mexi-rice and topped with salsa and sour cream!
Freezer directions: Don’t bake. Cover with foil, label and freeze. To Serve: Thaw, remove foil, then bake at 375 for 20-25 minutes or until hot and cheese is bubbly.
*note about the bbq sauce: I use sweet baby ray’s and like the name says, it is sweet. Almost too sweet for this recipe, so next time I would decrease the bbq to 1/4 cup. It has a nice flavor, but seemed on the verge of being overwhelming.
recipe adapted from onceamonthmom
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