One of my friends had a baby recently, so I brought a dinner to share with them. Whenever I do that, I make double so we get dinner, too! After constructing their meal as traditional enchiladas and rolling many little tortillas, I decided to do something a little simpler for our version and make it into an oven bake. Mexican and barbecue are both popular in our house, so this is the perfect combination!
BBQ Chicken Enchiladas
Ingredients:
1 lb. chicken breasts
1/2 cup barbecue sauce
1 (12 count) package of corn tortillas
1 (15 oz) can black beans, drained and rinsed
1 cup corn (I used frozen)
1 cup enchilada sauce (homemade or store bought)
1/2 cup barbecue sauce
2-3 cup shredded cheddar cheese
Optional toppings: sour cream, avocado, hot sauce, cilantro
In a slow cooker, combine chicken and 1/2 cup bbq sauce. Cook for 6-8 hours on low until easily shredded with a fork. Alternatively, cook chicken in oven or on stove top and shred.
Combine chicken with black beans and corn and set aside.
Preheat oven to 350 degrees.
Combine enchilada sauce and remaining 1/2 cup bbq sauce.
Spread a small amount of sauce in the bottom of a 9x13 baking dish.
To make rolled enchiladas:
Set up a little assembly line: corn tortillas, chicken mixture, cheese.
Place a small amount of chicken mixture on each tortilla, sprinkle with cheese, roll, and place in baking dish.
Repeat until all chicken is used.
Pour remaining sauce oven enchiladas and sprinkle with remaining cheese.
To make enchilada bake:
Put a layer of tortillas in the bottom of the dish.
Add layer of chicken, layer of sauce, and layer of cheese.
Repeat until all chicken is used, ending with tortillas, sauce and cheese.
Bake, covered, at 350 degrees for 30 minutes. Remove foil for 15 minutes until cheese is melty and bubbly.
Allow to cool for a few minutes before serving with your favorite toppings.
BBQ Chicken Enchiladas
Ingredients:
1 lb. chicken breasts
1/2 cup barbecue sauce
1 (12 count) package of corn tortillas
1 (15 oz) can black beans, drained and rinsed
1 cup corn (I used frozen)
1 cup enchilada sauce (homemade or store bought)
1/2 cup barbecue sauce
2-3 cup shredded cheddar cheese
Optional toppings: sour cream, avocado, hot sauce, cilantro
In a slow cooker, combine chicken and 1/2 cup bbq sauce. Cook for 6-8 hours on low until easily shredded with a fork. Alternatively, cook chicken in oven or on stove top and shred.
Combine chicken with black beans and corn and set aside.
Preheat oven to 350 degrees.
Combine enchilada sauce and remaining 1/2 cup bbq sauce.
Spread a small amount of sauce in the bottom of a 9x13 baking dish.
To make rolled enchiladas:
Set up a little assembly line: corn tortillas, chicken mixture, cheese.
Place a small amount of chicken mixture on each tortilla, sprinkle with cheese, roll, and place in baking dish.
Repeat until all chicken is used.
Pour remaining sauce oven enchiladas and sprinkle with remaining cheese.
To make enchilada bake:
Put a layer of tortillas in the bottom of the dish.
Add layer of chicken, layer of sauce, and layer of cheese.
Repeat until all chicken is used, ending with tortillas, sauce and cheese.
Bake, covered, at 350 degrees for 30 minutes. Remove foil for 15 minutes until cheese is melty and bubbly.
Allow to cool for a few minutes before serving with your favorite toppings.
Its Amazing Recipe.I like it.I would Like to try this At home.Thanks for sharing
ReplyDeleteThis looks so good! Thank you so much for sharing. :)
ReplyDelete