BBQ Chicken Enchiladas at home
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
BBQ Chicken Enchiladas at home is a casseroles recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon vegetable oil
- 1 small red onion, diced
- 3 –4 cups shredded rotisserie or cooked chicken
- fine sea salt and freshly-ground black pepper
- 1 (4-ounce) can diced green chiles
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (8-count) large flour tortillas
- 3 cups shredded Mexican-blend cheese, divided
- 1 1/2 cups red enchilada sauce (homemade or store-bought)
- 1/2 cup BBQ sauce (homemade or store-bought)
- toppings: chopped fresh cilantro, thinly sliced red onion, sliced avocado
Method
Prep the oven. Warm oven to 350°F. Lightly grease a 9×13-inch baking dish.
Make the filling. Warm oil in a wide skillet over a medium burner. Tip in the diced onion and sauté for 4–5 minutes, until softened. Stir in the shredded chicken, green chiles, and black beans. Salt with about 1 teaspoon fine sea salt and 1/2 teaspoon black pepper (or to taste). Leave for 2–3 minutes, just until everything is warmed through. Lift from heat.
Make the sauce. In a bowl, whisk together the enchilada sauce and BBQ sauce until smooth.
Assemble. Spread about 1/2 cup of the sauce evenly over the bottom of the baking dish. Lay out a tortilla and spoon 2 tablespoons sauce over the surface. Tip in about 1/2 cup of the chicken mixture and sprinkle with 1/4 cup cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Top and bake. Tip the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Roast uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
Plate Let rest for 5 minutes before serving. Top with cilantro and red onion, if desired, and enjoy!!
