So, I have a confession to make. I kind of have this thing for BBQ sauce. Actually, I'm totally in love and get so excited when I find a new recipe that brings in this tangy, spicy, sweet sauce. Maybe its the Texas in me but I am most definitely in love with the stuff. My heart skipped a beat when I found this recipe for BBQ chicken enchiladas. I knew it was meant for me and immediately added the ingredients to my shopping list! And then when I made it for dinner, it was love at first bite. And the love was felt all around the table as everyone chowed down on this fabulous dish! I'll admit, I was a little skeptical about mixing the BBQ sauce with the enchilada sauce. But guess what, it totally works! The one thing I forgot to do, was add cheese in with the meat mixture before rolling up the tortilla. So in this picture below, imagine it with ooey, gooey cheese melted in with the meat, beans and corn. Can you even stand it?! Now go add some BBQ love to your day!
2 Tablespoons vegetable oil
1 small red onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
1- 4 oz can diced green chiles
1 can black beans, rinsed and drained
½ cup whole-kernel corn
8-10 large flour tortillas
3 cups Mexican-blend shredded cheese
1 1/4 cups red enchilada sauce
½ cup BBQ sauce (Sweet Baby Rays is my favorite)
optional toppings: 1/4 cup chopped fresh cilantro, extra diced red onions
Preheat oven to 350 degrees F. In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Stir in beans and corn until combined. Remove from heat and set aside. In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined. Set aside. To assemble the enchiladas, lay out a tortilla on a flat work surface then spread two tablespoons of sauce over the surface of the tortilla. Add a few spoonfuls of the chicken mixture, then sprinkle with cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese. Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced red onions if desired.
As a Freezer Meal
Prepare as directed but do not bake. I suggest using a foil pan so you don't have one of your regular baking dishes stuck in the freezer. Cover tightly with 2-3 layers of plastic wrap and tin foil. When ready to use, remove plastic wrap but cover with foil and put in the oven, frozen. Bake at 400 for 35-40 minutes, until heated all the way through. Remove foil and cook for another 10 minutes, until cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced red onions if desired.