BBQ Chicken Enchiladas
Created by dienia b on June 1, 2023
- Servings: 12
- Prep Time: 30m
- Cook Time: 9h
- Recipe #40832
Ingredients
- 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
How to Make
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Step 1: Prepare BBQ chicken:
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Step 2: Place chicken breasts in a Pam sprayed slow cooker.
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Step 3: In a medium mixing bowl combine BBQ sauce, Worcestershire sauce and liquid smoke; pour over chicken.
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Step 4: Cook the chicken on HIGH for 4 hours or LOW for 8 hours.
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Step 5: When the chicken is done pull chicken out of the slow cooker and shred with two forks.
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Step 6: Place the chicken back in the slow cooker to absorb more of the barbecue sauce while preparing the rest of the dish.
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Sauce
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Step 7: In a medium saucepan, heat oil and saute onion and garlic clove until tender.
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Step 8: Dissolve bouillon in boiling water then add to saucepan.
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Step 9: Stir in tomato sauce, barbecue sauce, chili powder, oregano, salt and cumin to taste.
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Step 10: In a cup combine 1/2 cup water and cornstarch, stir well.
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Step 11: Gradually, stir cornstarch mixture into tomato sauce mixture and simmer for 30 minutes or until thickened.
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Filling
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Step 12: In a large skillet, heat oil and saute onion and garlic until tender.
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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.
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Step 14: Add 3/4 cup of enchilada sauce and combine.
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Step 15: Heat oven to 375 degrees.
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Step 16: Heat tortillas in microwave for a minute to get soft.
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Step 17: In a 13x9-inch Pam sprayed baking dish, spread 1/2 cup of enchilada sauce evenly over the bottom of the dish.
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Step 18: Fill each tortilla with 1/2 cup of prepared filling.
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Step 19: Just lie filling down center of tortillas.
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Step 20: Sprinkle cheeses on and roll up tortilla into a pocket.
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Step 21: Place the tortilla in the prepared baking dish seam-side down.
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Step 22: Pour the remaining enchilada sauce over the filled tortillas.
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Step 23: Cover with aluminum foil and bake for 30 minutes.
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Step 24: Remove the foil, sprinkle with cheese and bake an additional 10 minutes, uncovered, or until cheese is melted and enchiladas are heated.
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Step 25: Garnish with scallions and cilantro and serve with sour cream.
Nutritional Facts
- Serving Size: 1 (289 g)
- Calories 479.3
- Total Fat - 17.8 g
- Saturated Fat - 7.1 g
- Cholesterol - 120.9 mg
- Sodium - 1200.8 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 1.7 g
- Sugars - 21.9 g
- Protein - 47.3 g
- Calcium - 407.3 mg
- Iron - 2.2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg