BBQ Chicken Enchiladas
white corn tortillas (I think I used around 20)
3 boneless, skinless chicken breasts
30 oz enchilada sauce
1/2 C BBQ sauce
BBQ seasoning (to taste)
Mexican seasoning (to taste)
2 T olive oil
Colby Jack cheese, shredded
Cheddar cheese, shredded
(If you want to add onions I would cook them in the oil before the chicken.)
Preheat oven to 350 degrees.
In large skillet, heat olive oil. Add chicken. Season with BBQ and Mexican seasoning.
While that is cooking, mix together enchilada sauce and BBQ sauce.
Once chicken is cooked, remove from pan and shred; return to pan.
Add around 1/2 to 3/4 C of sauce to pan and mix with chicken. Not sure why i don't have a picture of this, but you want enough to coat the chicken without it swimming in sauce.
Warm up a small skillet to fry your tortillas. Heat each tortilla until bubbly.
Place on greased baking sheet and fill with chicken mix.
Repeat until you are out of chicken.
Now if you have kids they get to help with the cheese (mine like to sprinkle cheese). Sprinkle both types of cheese over the enchiladas.
Bake 15 to 20 minutes or until cheese is melted. Yum!
These should freeze well too although I haven't tried it.