BBQ Chicken Enchiladas

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BBQ Chicken Enchiladas

Photo by: Panning the Globe

Description

You'll make this at least once a week, so easy and fun

Details

Cooking Time: 55
Recipes Makes: 6
Calories: 667
Carbs: 37.7
Fat: 29.6
Protein: 61.5

Ingredients Related Tips

  • 2 whole boneless skinless chicken breasts (about 2 pounds)
  • 2 tablespoons olive oil
  • 3/4 cup BBQ sauce, your favorite, something sweet & spicy is best
  • 2 cups chopped fresh tomatoes (About 3 medium)
  • 1 cup chopped yellow onion (1 medium-sized onion)
  • 1/2 cup chopped fresh cilantro (about half a bunch)
  • 12 (9-inch) flour tortillas
  • 12 ounces grated sharp cheddar cheese
  • chopped scallions to sprinkle on top (optional)

2 enchiladas = 1 Serving

Directions

  1. Preheat oven to 400ºF
  2. Cook the Chicken Heat oil in large skillet over medium heat. Add chicken breasts and cook, undisturbed for 7 minutes on one side. Turn and cook on the other side about 7-8 minutes more (until chicken is no longer pink when you cut into the thickest part). Remove from heat. Using two forks and pulling in opposite directions, shred chicken. Put shredded chicken into a bowl, toss it with the BBQ sauce and set aside.
  3. While the chicken is cooking, mix the chopped tomatoes, onion and cilantro in a medium sized bowl and set aside.
  4. Assembling the Enchiladas Set up your work area with the tortillas to your left and three bowls of enchilada fillings; the chicken, the tomato mixture, and the cheese next. Have a rectangular glass baking dish to your right, near the toothpicks. Use tongs to put some chicken in the center of a tortilla (about ½ cup), put a heaping spoonful of the tomato mixture on top of the chicken. Then sprinkle on the cheese (about 3 tablespoons). Make an envelope for the filling by folding over the sides first and then rolling up and securing with a toothpick. Place rolls in a large glass baking dish. (10-12 enchiladas depending on how you stuff them)
  5. Bake for 12-14 minutes until the cheese melts. Serve with cilantro or chopped scallions sprinkled on top. Enjoy!

submitted by PanningtheGlobe.com - much more here!

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Comments

5/29/2019 12:01:40 AM

Surprisingly very good! This is the first enchilada recipe I've ever used that didn't use a sauce of any type over tops enchiladas, but it tastes quite goo and was super fast to whip up.

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