Happy Friday! I have a new and easy dinner recipe for you today.
I came up with this recipe on Wednesday night after making a taco version on Monday. I had thrown chicken in the crockpot with some barbecue sauce, but I didn’t have any buns. I did however have corn tortillas. I decided to thinly slice some red onion for crunch and go for it. They were great, but I thought turning them into enchiladas would make them even better!
These BBQ Chicken Enchiladas really do not require a lot of time or effort. Added bonus – only four ingredients! You only need the following: 6 white corn taco sized tortillas, 4 cups of cooked and shredded chicken breast, 2 Tbsp. plus 1/4 cup of your favorite BBQ sauce (mine is Stubbs), and 1 cup of sliced red onion.
First you need to cook and shred the chicken. I like to stick mine in the crockpot, pour some bbq sauce over the top, and let it cook for 1-2 hours on high or 2-4 hours on low. My crockpot automatically switches to warm, which helps to keep the chicken from drying out.
Really though, if I’m going to be gone all day I will use frozen chicken to buy some extra time. If using frozen, you can cook it from 3-4 hours on high or 4-6 hours on low. I used frozen chicken and cooked the chicken for 5 hours on low and let it switch to warm, which worked well. If you don’t want to cook the chicken in the crockpot, you could also poach it. Fill a pot with water or chicken stock, place the chicken in the water, and bring it to a boil. When it boils, reduce the heat to low and let it simmer for about 15 minutes. After your chicken is cooked, simply shred it with two forks!
Once you have the shredded chicken taken care of, preheat the oven to 350 degrees. You also want to place a nonstick pan sprayed with cooking spray over medium-high heat.
Slice up half of a red onion, which will give you about a cup. Throw the onions into the warm pan.
Fill each tortilla with the chicken and onion mixture, and roll tightly. I packed mine pretty full.
Place the casserole into the oven and cook for about 15 minutes.
Remove enchiladas and serve with extra bbq sauce! I highly recommend serving with roasted veggies and sauteed kale – yum!
I was shocked by how easy and delicious this recipe was! I’ve never made enchiladas and was basically just flying by the seat of my pants. This is a super easy weeknight meal – especially if you have leftover chicken you want to use up! This will be a new addition to my meal rotation – I love the flavor twist, especially because Chris and I tend to eat a lot of Mexican flavored food. It’s good to mix things up!!
I hope you enjoy these as much as we do!
6 white corn tortillas (small/taco size)
4 cups of shredded chicken breast
2 Tbsp. plus 1/4 cup barbecue sauce (I used Stubbs)
1 cup red onion
Preheat oven to 350 degrees.
Cook and shred the chicken. See full post for crockpot and poaching instructions! Shred the chicken with two forks and set aside.
Spray and nonstick pan with cooking spray and heat over medium-high heat. Thinly slice half of a red onion (should yield a cup). Throw the onion in the pan and cook until soft and caramelized, about 5-10 minutes.
Add the cooked onions to the shredded chicken. Pour in 2 Tbsp. of bbq sauce and stir to combine.
Spray a casserole dish with cooking spray. Fill each tortilla with the chicken mixture. I packed my tortillas full! Roll the tortilla and place it seam-side down in the casserole dish. Repeat with the other tortillas.
Pour 1/4 cup of bbq sauce over the enchiladas and spread it over the enchiladas with a rubber spatula. Place in the oven and cook for 15 minutes.
Remove from the oven and serve! I served ours with extra bbq sauce on the side and lots of veggies.