Thursday, May 26, 2016

BBQ Chicken Enchiladas

Corn tortillas
4 cooked and shredded chicken breasts (I cooked mine in a slow cooker on low for 5-6 hours)
1 Pouch of Campbell's Apple Bourbon BBQ sauce
1 large can diced green chilis
1 15 oz can enchilada sauce
shredded cheddar cheese 

1.)  Preheat oven to 375 degrees and lightly spray or grease a 9x13 baking dish.
2.)  In a medium bowl, mix Campbells sauce pouch and enchilada sauce, set aside.
3.)  In a large bowl, place shredded chicken, diced green chilis and 1 cup of BBQ Enchilada sauce and gently mix until chicken is fully coated.
4.) Place approximately 2 tablespoon of chicken in the center of a corn tortilla (you can also add some shredded cheese in as well but we are not big cheese eaters), roll and place in baking dish seam side down.  Repeat with remaining chicken (I was able to make about 8 enchiladas)
5.) Spoon remaining sauce over enchiladas and spread to cover each nook and crannie.
6.)  Top with a layer of shredded cheese and bake for 25-30 minutes.
7.) Serve topped with yogurt based slaw, green onions and cilantro.

Shared with Tasty Tuesday: Favorite Recipes found here

No comments :

Post a Comment