Barbecue Chicken Enchiladas
Ingredients
The filling
-
1
lb
boneless skinless chicken breasts
-
1
small
onion, diced
-
2
cloves
garlic, minced
-
2
teaspoons
canola oil
-
½
cup
barbecue sauce
-
8
oz
tomato sauce
-
2
teaspoons
chili powder
-
½
teaspoon
ground cumin
The assembly
-
10
6 inch
yellow corn tortillas
-
4
oz
50% sharp cheddar cheese, shredded
-
1
scallion
chopped (greens only)
Instructions
- Preheat the oven to 425°F and prepare a baking dish with cooking spray.
- Mix barbecue sauce, tomato sauce, garlic, chili powder, and cumin in a bowl.
- In a skillet, heat oil and sauté onions until soft, then add chicken and cook until browned.
- Add the sauce mixture to the skillet, bring to a boil, then simmer covered until chicken is cooked through.
- Shred the cooked chicken and mix with ½ cup of the sauce and 2 oz of cheese.
- Warm the tortillas in the microwave, fill each with the chicken mixture, and roll them up.
- Place the rolled tortillas in the baking dish, spray with cooking spray, and bake for 8 minutes.
- Reduce oven temperature to 400°F, pour remaining sauce over the enchiladas, top with remaining cheese, and bake for another 18-20 minutes.
- Garnish with chopped scallions and serve.
Nutrition Facts (estimated)
Servings
5
Calories
329
Total fat
9g
Total carbohydrates
32g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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