BBQ Chicken Enchiladas
Ingredients
The filling
-
2
Tablespoons
vegetable oil
-
1
small
red onion, peeled and diced
-
1½
pounds
boneless skinless chicken breasts, diced into small ½-inch pieces
-
to taste
salt and pepper
-
1
can (4 ounces)
Old El Paso diced green chiles
-
1
can (15.5 ounces)
black beans, rinsed and drained
-
½
cup
whole-kernel corn
-
8
count
Old El Paso large flour tortillas
-
3
cups
Mexican-blend shredded cheese
The sauce
-
1¼
cups
red enchilada sauce
-
½
cup
BBQ sauce
Optional toppings
-
¼
cup
chopped fresh cilantro
-
to taste
extra diced red onions
Instructions
- Preheat the oven to 350°F.
- Heat oil in a large skillet over medium-high heat, add red onion and sauté for 3 minutes.
- Add diced chicken and green chiles, season with salt and pepper, and sauté until the chicken is cooked through.
- Stir in black beans and corn, then remove from heat.
- In a separate bowl, whisk together enchilada sauce and BBQ sauce.
- To assemble, lay a tortilla flat, spread 2 tablespoons of sauce, add a few spoonfuls of the chicken mixture, and sprinkle with ⅓ cup cheese.
- Roll up the tortilla and place it in a greased baking dish. Repeat with remaining ingredients.
- Spread remaining enchilada sauce on top and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until cheese is melted and edges are crispy.
- Serve immediately, garnished with cilantro and extra onions if desired.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
18g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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