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BBQ Chicken Enchiladas

Here's how you make BBQ Chicken Enchiladas
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  • Servings: 12
  • Prep: 30m
  • Cook: 9h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • Chicken
  • 3 pounds boneless skinless chicken breast
  • 2 cups barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • Sauce
  • 2 tablespoons olive oil
  • 1/3 cup onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon beef bouillon
  • 1/2 cup water, boiling
  • 15 ounces tomato sauce (1 can)
  • 1/2 cup barbecue sauce
  • 2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon dry oregano
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • Filling
  • 2 tablespoons olive oil
  • 1 cup onion, julienned
  • 1 clove garlic, minced
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 8 ounces flour tortillas, (12 - 6 inch)
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Monterey jack cheese, shredded
  • Topping
  • 1 tablespoon fresh cilantro, minced
  • 1 green onion, minced
  • 4 ounces sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prepare BBQ chicken:

  • Step 2: Place chicken breasts in a Pam sprayed slow cooker.

  • Step 3: In a medium mixing bowl combine BBQ sauce, Worcestershire sauce and liquid smoke; pour over chicken.

  • Step 4: Cook the chicken on HIGH for 4 hours or LOW for 8 hours.

  • Step 5: When the chicken is done pull chicken out of the slow cooker and shred with two forks.

  • Step 6: Place the chicken back in the slow cooker to absorb more of the barbecue sauce while preparing the rest of the dish.

  • Sauce

  • Step 7: In a medium saucepan, heat oil and saute onion and garlic clove until tender.

  • Step 8: Dissolve bouillon in boiling water then add to saucepan.

  • Step 9: Stir in tomato sauce, barbecue sauce, chili powder, oregano, salt and cumin to taste.

  • Step 10: In a cup combine 1/2 cup water and cornstarch, stir well.

  • Step 11: Gradually, stir cornstarch mixture into tomato sauce mixture and simmer for 30 minutes or until thickened.

  • Filling

  • Step 12: In a large skillet, heat oil and saute onion and garlic until tender.

  • Step 13: Strain 3 cups of the shredded chicken from the slow cooker with a slotted spoon and stir into the skillet with onions and garlic.

  • Step 14: Add 3/4 cup of enchilada sauce and combine.

  • Step 15: Heat oven to 375 degrees.

  • Step 16: Heat tortillas in microwave for a minute to get soft.

  • Step 17: In a 13x9-inch Pam sprayed baking dish, spread 1/2 cup of enchilada sauce evenly over the bottom of the dish.

  • Step 18: Fill each tortilla with 1/2 cup of prepared filling.

  • Step 19: Just lie filling down center of tortillas.

  • Step 20: Sprinkle cheeses on and roll up tortilla into a pocket.

  • Step 21: Place the tortilla in the prepared baking dish seam-side down.

  • Step 22: Pour the remaining enchilada sauce over the filled tortillas.

  • Step 23: Cover with aluminum foil and bake for 30 minutes.

  • Step 24: Remove the foil, sprinkle with cheese and bake an additional 10 minutes, uncovered, or until cheese is melted and enchiladas are heated.

  • Step 25: Garnish with scallions and cilantro and serve with sour cream.

We hope you enjoy this recipe!

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