Creamy BBQ Chicken Enchiladas

I hope you guys all had a great Easter weekend! Our was nice and as relaxing, well as relaxing as a weekend can be with three littles!  It’s pretty safe to say I ate enough cadbury mini eggs and cake to get me through the next few weeks though.  I’m on sugar overload over here.  I’m banning myself from chocolate….for at least a few days.   

So it’s a perfect time for something savory. These enchiladas aren’t your average enchiladas.  They’ve got a twist of barbecue flair.  They’re super easy to whip up, creamy and something we’ll eat over and over.  The filling for these is simple~ chicken and onions, enchilada sauce, bbq sauce, and cheese.  Roll it up in whole wheat or white tortillas, cover them up with more sauce and cheese and bake.  

I took these to a friend that just had a baby last week, so I used mild enchilada sauce.  You’ll want to do the same for the kiddos too! 

Creamy BBQ Chicken Enchiladas

2015-04-06 01:07:29

Serves 6

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Ingredients

1. 1.5 lbs cooked and shredded chicken (use rotisserie or 3 breasts, cooked)
2. 1/4 cup chopped onion
3. 1 tbsp extra virgin olive oil
4. 2 (10 oz) cans red enchilada sauce
5. 1/2 cup barbecue sauce (plus extra for drizzling on top)
6. 1/4 cup heavy cream
7. 1 cup shredded mozzarella cheese
8. 1 cup shredded Mexican cheese
9. 8 large tortillas

Instructions

1. Preheat oven to 350.
2. In a mixing bowl combine enchilada sauce, bbq sauce, and heavy cream together.
3. Heat a large skillet with olive oil and add onion and garlic. Sautee until golden and tender. Add shredded chicken, season with salt and pepper, and saute until heated through.
4. Add 1/2 cup of the bbq-enchilada sauce, 1/2 cup mozzarella cheese, and 1/2 cup Mexican shredded cheese. Stir to combine and remove from heat.
5. Coat the bottom of a 9x13 inch pan with a little of the bbq-enchilada sauce. Fill each tortilla with chicken mixture, roll up and place seam-side down on the baking dish.
6. Pour remaning sauce all over the top of the enchiladas and springkle with remaining cheeses.
7. Cover with foil and bake for 25-30 minutes.
8. Drizzle with additional bbq sauce and sour cream before serving.

Notes

1. just slightly adapted from How Sweet It Is

Kristy Denney https://boysahoy.com/