There is an end in sight, though. Only one more trip and then I get almost 2 weeks at home and I'm pretty psyched. My Pinterest boards are getting out of control and its time I start cooking some of the lovely Pin-ie-ness that I've been finding.
I made these BBQ chicken enchiladas a couple of weeks ago when I had a rotisserie chicken sitting around, was craving Mexican food, but also had a bottle of fancy BBQ sauce that I'd gotten at the Farmer's Market. So, off to Pinterest I went, and found a recipe that fit the bill. The recipe also coincidentally reminds me of Austin, Texas, where my company has their biggest office. I spend a lot of time in Austin, and the biggest dilemma I have there is whether to eat Mexican food, or Texas BBQ. With this recipe, you don't have to choose! Enjoy!
BBQ Chicken Enchiladas
Source: Adapted from How Sweet It Is
8 large flour tortillas
1 rotisserie chicken, skin removed and shredded
28 ounce can red enchilada sauce
3/4up of your favorite BBQ sauce (I used Strawberry Jalapeno BBQ sauce and it was amazing)
3/4rge sweet onion, sliced
1 teaspoon garlic powder
couple pinches grill seasoning
bit of chili powder
pinch of cayenne pepper
2 tablespoons olive oil
2cup shredded reduced fat cheddar cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 20 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
Add shredded chicken to onions with the garlic powder, grill seasoning, chili powder and cayenne. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1 cup of the shredded cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/8 of the chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes or until cheese is melted.