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
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 8x8 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