BBQ Chicken Enchiladas

posted in: Chicken, Mexican | 0

This is the best of both worlds. The recipe is a cross between a barbecue chicken pizza and an enchilada. We love enchiladas and mexican food at our house, so we make lots of variations. The kids ate this well and the leftovers were good too! Enjoy!

BBQ Chicken Enchiladas
Author: 
Serves: 8
 
Ingredients
  • 1 tsp olive oil
  • 1 small red onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small ½-inch pieces
  • salt and pepper
  • 1 (4 ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • ½ cup whole-kernel corn
  • 1 (8-count) package Ole flour tortillas
  • 1¼ cup Mexican-blend shredded cheese
  • 1 can red enchilada sauce
  • ½ cup BBQ sauce
Instructions
  1. Preheat oven to 350 degrees F.
  2. In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally.
  3. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
  4. Stir in beans and corn until combined. Remove from heat and set aside.
  5. In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined. Set aside.
  6. Add ½ cup of sauce to bottom of baking dish.
  7. To assemble the enchiladas, Add ⅓ cup of the chicken mixture, then sprinkle with 1 tbs of cheese, and 1 tbs sauce. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients.
  8. Then spread the remaining filling and enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  9. Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately.
Nutrition Information
Serving size: 1 enchilada Calories: 305 Fat: 10 g Saturated fat: 4 g Unsaturated fat: 1 g Trans fat: 0 Carbohydrates: 41 g Sugar: 12 g Sodium: 1141 mg Fiber: 15 g Protein: 25 g Cholesterol: 54 mg
7 Weight Watchers Smart Points per enchilada

*This recipe was adapted from a recipe on Gimmie Some Oven Blog*

Preheat oven to 350 degrees F.
In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally.

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Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

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Stir in beans and corn until combined. Remove from heat and set aside.

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In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined. Set aside.

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Add 1/2 cup of sauce to bottom of baking dish.
To assemble the enchiladas, Add 1/3 cup of the chicken mixture, then sprinkle with 1 tbs of cheese, and 1 tbs sauce.

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Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients.


Then spread the remaining filling and enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.


Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately.

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