Enchiladas are an excellent go-to meal for weeknights as well as for entertaining guests. I think it’s rare to meet someone who doesn’t appreciate enchiladas in some capacity. You can make them with a myriad of fillings and sauces that can appeal to nearly anyone. You can make them vegetarian or meaty, low-fat or high-fat, authentic or inauthentic.
I’ve seen them made with flour tortillas, but I generally stick with corn. It’s typically how enchiladas should be made, and even if I sway in the authenticity department, I can’t really bring myself to substitute flour tortillas for corn when it comes to enchiladas. But do as you wish 🙂 This is a tortilla-friendly zone.
BBQ chicken is decidedly not Mexican. But it’s a pretty fantastic flavor profile for enchiladas, and I definitely look forward to making these again. The BBQ sauce, which was added to the enchilada sauce, created a wonderfully complex flavor with a nice sweetness. I used canned enchilada sauce and homemade BBQ sauce. You can use whatever sauces are your favorites. You can even shred store-bought rotisserie chicken to save time.
This is meant to be EASY. Just promise to use high quality ingredients, and PLEASSSSE shred your own cheese. Pre-shredded cheeses contain anti-caking agents which will not allow the cheese to melt quite as beautifully as when you shred it yourself. I personally include cheese-shredding into my daily workout 😉 It takes away some of the guilt!
BBQ Chicken Enchiladas
- 1 tablespoon olive oil
- 1 onion thinly sliced
- Kosher salt
- 1 1/4 to 1 1/2 lbs boneless skinless chicken breasts cooked and shredded into bite-size pieces (3 1/2 cups)
- 2 oz sharp cheddar cheese shredded
- 2 oz Monterey Jack cheese shredded
- 1 1/2 cups red enchilada sauce homemade or store-bought
- 1 1/2 cups BBQ sauce homemade or store-bought
- 12 to 14 corn tortillas
- 1 scallion sliced
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a skillet over medium heat. Add the onion, season with salt and saute until softened, about 5 minutes. Add the onions to a mixing bowl. Add the shredded chicken and half of each of the cheeses.
- Stir together the enchilada sauce and BBQ sauce. Add 1 cup of the sauce to the chicken/cheese filling and stir until combined. Spread 1/2 cup of the sauce on the bottom of a 13-by-9-inch baking dish.
- Gently warm the tortillas either in a microwave covered by a damp paper towel or individually in a dry skillet over medium-heat to make them soft and pliable (otherwise they will crack and break as you roll them). While each tortilla is still warm, fill it with several tablespoons of filling and roll it tightly closed. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Spread the remaining sauce over the enchiladas and top with the reserved cheeses. Bake for about 20 to 25 minutes or until bubbly and hot and the cheeses have melted. Top with the sliced scallions and serve immediately.