BBQ Chicken Enchiladas
Last night, I cooked for my boys.
All by myself.
And I didn’t burn down the house.
Who am I and where did Alyssa go?
BBQ Chicken Enchiladas
What You’ll Need:
- Tortillas (I used these)
- 1 bottle of your preferred BBQ sauce
- 1 can of enchilada sauce
- 2 sweet onions
- 1 whole rotisserie chicken
- Sharp cheddar cheese (shredded)
- Colby jack cheese (shredded)
- 1 8×6″ Pyrex pan
1. Pre-heat your oven to 375 degrees. (Please note that I pulled this number out of my ass. It just sounded good.)
2. Dice up both of your sweet onions and sautée them with olive oil over medium heat until they turn slightly brown and translucent. Sorry for the run-on sentence. Hopefully I haven’t lost you already.
3. As the onions carmelize — or is it caramelize? — use a fork to shred your chicken into small, bite-sized pieces. (I’m not going to lie to you. I used my hands. They were clean.) Once shredded, temporarily set your chicken aside in a bowl.
4. Grab a clean bowl. Pour in one bottle of BBQ sauce and one can of enchilada sauce. Use a fork to whisk the two together.
5. Once your onions are done cooking (approximately 10-15 minutes), add the shredded chicken to them. Then pour 3/4 of your sauce on top. (You may need to transfer all of this into to a bigger pan at this point.)
6. Let this mixture sit on low heat for just a few minutes to allow the flavors to marinade. I used the word “marinade” so you know this recipe is legit.
7. Grab an 8×6″ Pyrex pan and brush the bottom with a light layer of the remaining sauce.
8. Lay out your first tortilla. Using a spoon, place a generous helping of your chicken mixture on it. Roll up your first enchilada, placing it into your Pyrex pan with the seam facing down.
8.5. I realize those directions were vague but if you don’t know how to roll up an enchilada, I’m pretty sure I can’t help you. Also, these are going to need to be snug-as-a-bug-in-a-rug so please place them accordingly.
9. Repeat Step 8 until your pan is completely full. See the picture above for reference.
10. Pour the remaining sauce on top of the enchiladas.
11. Sprinkle with a mixture of both cheeses. The more, the better. Always.
12. Bake for 15 minutes. (Again, I totally made this up but it seemed to work out well for me so I’m rolling with it. Just don’t let it burn.)
13. Once it looks ready, remove from the oven and let cool for 5 minutes. Serve and enjoy! Oh, and please — for the love of God — use oven mitts!
I stink at writing out recipe instructions. I’ll work on it.
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