Sweet & Spicy: Bbq Chicken Enchiladas

BBQ chicken enchiladas are a delicious twist on the traditional enchilada recipe. This meal combines the flavours of barbecue chicken with tortillas and a salsa verde sour cream sauce. The enchiladas are then topped with cheese and baked until piping hot. The recipe is simple and can be made even on a busy weeknight. The ingredients include shredded BBQ chicken, corn, black beans, tortillas, sour cream, enchilada sauce, cheddar cheese, and pico de gallo. The dish can also be made with flour tortillas instead of corn tortillas, and the corn tortillas can be fried to prevent them from splitting in the oven. BBQ chicken enchiladas are a perfect option for a quick and easy dinner that will feed a crowd.

Recipe for BBQ chicken enchiladas

Ingredients:

• 8 large whole wheat tortillas
• 3 boneless, skinless chicken breasts, cooked and shredded
• 28 oz can red enchilada sauce
• 1/2 cup of your favourite BBQ sauce (or more, depending on your taste)
• 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
• Salt and pepper, to taste

Method:

Preheat the oven to 375 F.

In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt and let them caramelize until soft and slightly golden – this should take around 10 to 20 minutes. While the onions are cooking, pour the enchilada sauce into a bowl and whisk in your chosen BBQ sauce until combined.

Add the shredded chicken to the onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about half a cup of the enchilada/BBQ sauce mixture, and add 1/2 cup of cheddar cheese and 1/2 cup of colby jack cheese. Stir until the mixture comes together and turn off the heat.

Pour a drizzle of the enchilada/BBQ sauce into the bottom of a baking dish. Take each tortilla and fill it with 1/2 or more of the chicken mixture. Roll each one up and place it in the baking dish. Pour the remaining enchilada/BBQ sauce on top of the tortillas and add the rest of the cheese. Bake at 375 F for 20-25 minutes.

Tips:

If you want your tortillas to be soft rather than crispy, spread the enchilada/BBQ sauce over the whole surface of the tortillas. You can also add corn kernels, black beans, or diced tomatoes with the chicken for a heartier meal.

How to make BBQ chicken enchiladas

BBQ Chicken Enchiladas

Ingredients:

• 8 large whole wheat tortillas
• 3 boneless, skinless chicken breasts, cooked and shredded
• 28 oz can red enchilada sauce
• 1/2 cup of your favourite BBQ sauce, or more to taste
• 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

Method:

Preheat the oven to 375°F. Heat the olive oil in a large skillet over low-medium heat. Add the sliced onions with a pinch of salt and cook until caramelized—soft and slightly golden. This should take around 10 to 20 minutes.

While the onions are cooking, mix the enchilada sauce with the BBQ sauce in a bowl. Add the shredded chicken to the onions with BBQ seasoning and a pinch of cayenne pepper. Pour in about half a cup of the enchilada/BBQ sauce mixture, and add half a cup of cheddar cheese and half a cup of colby jack cheese. Stir until everything is combined, then turn off the heat.

Pour a drizzle of the enchilada/BBQ sauce into the bottom of a baking dish. Fill each tortilla with half a cup of the chicken mixture, roll them up, and place them in the baking dish. Pour the remaining sauce over the tortillas and add the rest of the cheese.

Bake for 20-25 minutes, until the cheese is melted and the edges are bubbling.

Tips:

• For gluten-free enchiladas, use gluten-free corn tortillas and gluten-free BBQ sauce.
• To lower the carbs, use sugar-free BBQ sauce and replace the tortillas with thinly sliced zucchini or another low-carb wrap.
• If you want to crisp up the tortillas, try frying each tortilla for about 30 seconds on each side before filling and baking them.
• You can also add corn kernels, black beans, diced tomatoes, diced onion, or diced bell pepper to the chicken mixture.
• Top with pico de gallo, diced tomatoes, diced onions, or diced jalapeños.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Tips for making enchiladas

• If you're making enchiladas casserole-style, try slicing the tortillas into wedges before layering them into the dish. This makes each serving easier to eat and ensures a great balance of flavours and textures in each bite. It also prevents any giant chunks of tortilla from ending up on your fork!
• If you don't have leftover BBQ chicken, you can use any pre-cooked chicken in this recipe. Just chop it up and toss it with a bit of BBQ sauce.
• If your tortillas aren't super soft and are crumbly or break when you try to fill them, you can fry them! Heat about 1/2" of oil in a frying pan to medium-high and quickly fry each tortilla for about 30 seconds on each side.
• You can use flour tortillas instead of corn, but keep in mind that they are often larger, so you'll need more meat. Also, be careful not to bake them for too long, or they could get soggy.
• You can lower the carbs in this meal by using sugar-free barbecue sauce and replacing the tortillas with thinly sliced zucchini or another low-carb wrap substitute.
• If you're gluten-free, use gluten-free corn tortillas and make sure that the BBQ pulled chicken you use is also gluten-free.

Variations of BBQ chicken enchiladas

BBQ chicken enchiladas are a delicious twist on the classic enchilada recipe. Here are some variations to keep things interesting:

Mix in Vegetables

Add corn kernels, black beans, or diced tomatoes with the chicken for a pop of colour, texture, and flavour. You can also sauté some diced onion and bell pepper and mix them in with the chicken for a more savoury and hearty dish.

Toppings

Top the enchiladas with pico de gallo, diced tomatoes, onions, or jalapeños after baking for a fresh and spicy kick.

Gluten-Free Option

Use corn tortillas instead of flour tortillas for a gluten-free option. Also, ensure your BBQ sauce is gluten-free.

Low-Carb Option

For a low-carb option, use zucchini slices or another low-carb wrap instead of tortillas. You can also use sugar-free barbecue sauce to reduce the carb content.

Different Types of Cheese

While the recipe calls for a combination of cheddar and Colby Jack cheese, you can experiment with other varieties such as Mexican blend, sharp cheddar, or Monterey Jack.

How to store leftover BBQ chicken enchiladas

BBQ chicken enchiladas are a delicious meal, but what happens when you have leftovers? Here's a guide on how to store them properly so you can enjoy them again later!

Storing Leftover BBQ Chicken Enchiladas:

• Let Them Cool: Before storing any leftovers, it's important to let them cool down to room temperature. Place the leftover enchiladas on a wire rack or a cooling rack to allow air to circulate and help them cool down faster.
• Portion and Pack: Once the enchiladas have cooled down, it's time to portion them out. Decide how many servings you want to store and use airtight containers or freezer bags to pack them. Make sure to label the containers with the date and contents.
• Refrigerate or Freeze: You can store your leftover BBQ chicken enchiladas in the refrigerator or freezer, depending on how long you plan to keep them. They will last for 3-4 days in the refrigerator and up to 3 months in the freezer.
• Reheating: When you're ready to enjoy your leftover enchiladas again, simply take them out of the refrigerator or freezer and reheat them. You can use an oven, microwave, or even a skillet. If using an oven, preheat it to 350°F and heat the enchiladas for about 20 minutes, or until they are heated through. If using a microwave, place the enchiladas on a microwave-safe plate and heat them in 30-second intervals until warmed through. For a skillet, place the enchiladas in a skillet over medium heat, cover them, and heat for about 5-10 minutes, adding a small amount of water to prevent them from drying out.

By following these simple steps, you can ensure that your leftover BBQ chicken enchiladas stay fresh and tasty. Now you can enjoy your favorite meal again and again!

Frequently asked questions