BBQ Enchiladas

Alex and I spent the weekend up at the Wisconsin Dells with my family (which is bigger and better now that my mom got married, but unfortunately my sister was unable to come because she decided that she was too cool for the Midwest and moved out to San Fran).  That meant NO COOKING.  The only food preparation on my part was laying out sandwich meat, which gave me a chance to tune up my deli skills. 

Anyway, we're back and we have a lot of leftovers lying around from last weeks Tex-Mexapalooza.  I found this recipe on How Sweet It Is a few months ago, and I finally took the time to whip this up.  Alex and I took advantage of the nice weather to have a candlelit dinner outside on the balcony.  We proceeded to then kick-back with our cats and talk about all that weird stuff that cat owners talk about. 

These enchiladas were really good, but I wish that I had maintained the original sauce to sauce ratio so that they had a more Mexican flavor.  Alex wasn't a fan of the sweet onions since they still tasted like onions, but I thought that they gave the dish a nice juicy crunch.  To increase the juiciness and the crunch factor, I would recommend adding diced red pepper to either the filling or on top of the cooked enchiladas.  Rating 7/10 by Alex (he took out the onions and wished that there was another vegetable to take their place), 7.75 by me.

 

Ingredients

Recipe adapted from How Sweet It Is

• 3 chicken breasts- cooked and shredded (I broiled mine, which is my new favorite chicken-cooking method!!)
• 1/2 sweet onion- diced
• 1 tbsp olive oil
• 1/2 cup BBQ sauce- I used Smoky Jons (a must for any Madisonian)
• 24 oz red enchilada sauce- I used 16 oz of Casa Corona which made the BBQ sauce have more of a presence
• 1/2 tsp bbq season
• pinch of cayenne pepper
• 1 cup sharp cheddar cheese- shredded
• 1 cup co-jack cheese- shredded
• Tortillas

Preheat oven to 375 degrees
Heat the olive oil  in a pan over low-medium heat
Add the onions and a pinch of salt and cook until the onions have softened
Mix the BBQ sauce and enchilada sauce together in a bowl while the onions are cooking
Add the shredded chicken, BBQ seasoning, and cayenne pepper to the onions
Pour 1/2-2/3 cup of the BBQ/enchilada sauce onto the filling and stir to evenly coat everything
Add 1/2 cup of each of the cheeses and combine
Spoon enough of the BBQ/enchilada sauce into a baking dish to coat the bottom
Add the filling to the tortillas and roll up
Place the tortillas seam down and cover with the rest of the sauce and cheese
Bake for 20 minutes, let the enchiladas cool a bit before eating (I have a burnt tongue from diving in too early)