BBQ Chicken Enchiladas
Ingredients
- 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
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.
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