Hi ELR readers!
I’m Jessica from How Sweet It Is and I’m thrilled to be sharing a delicious recipe with you today.
See, enchiladas are a staple in our house.
They are one of the first meals that I ever cooked for my husband (long before he became my husband), and I consider them to be… ammunition, if you will. If I need the dishes washed? I make enchiladas. If I want the bathrooms cleaned? Enchiladas are in the oven. Need someone to run to the store? Enchiladas.
He asks me to make enchiladas at least two or three times a month and the dish doesn’t look like it’s gettin’ old anytime soon. While we absolutely adore traditional enchiladas (Mexican is my favorite cuisine), recently I decided to spice things up and make a twist on our beloved enchiladas. Enter barbeque sauce and caramelized onions.
Second only to the famous enchiladas, barbeque chicken and caramelized onions rank obviously high on the list of things we love to eat. The wheels started turning one day and I thought, “what if I combined enchiladas and barbeque? Could it even be done?”
I’ll answer that for you in three words: sweet, spicy and cheesy. Obviously I had to attempt.
I made a barbeque enchilada sauce by mixing traditional enchilada sauce with our favorite barbeque sauce, and swapped the usual pepper and onion mix with sweet slices of caramelized onions. Finished off with some sharp cheddar cheese, they took enchiladas to an entirely new level.
And do you know what would make a fabulous dish? Jenna’s Cuban black beans. It doesn’t get any better than that.
Now who’s coming over for dinner?
BBQ Chicken Enchiladas
makes 8 enchiladas
8 large tortillas (my favorite are whole wheat La Tortilla Factory!)
3 boneless, skinless chicken breasts, cooked and shredded
1 28-ounce can of red enchilada sauce
1/2 cup of your favorite BBQ sauce (or more depending on your desired taste)
1 medium onion, sliced
1 tablespoon BBQ seasoning (I use McCormick’s brand)
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on low-medium heat. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined. Taste and decide if you’d like to add more BBQ sauce.
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly until combined. Pour in about 1/2 cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a 9 x 13 baking dish. Take each tortilla and fill it with about ½ cup of 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 at 375 for 20-25 minutes. Serve immediately.