Ingredients
BBQ Chicken Enchiladas feeds 4-5 people
2 large boneless skinless chicken breasts
1 packet Lawry’s chicken taco seasoning
2 Cans of Las Palmas green medium enchilada sauce (28 oz) (one can may be enough)
2 Bottles of Sweet Baby Ray’s BBQ sauce (Original recipe) (one bottle may be enough)
1 Large red onion (diced)
1 Bunch fresh cilantro
1 or 2 Bags of shredded cheese (Mexican blend)
Soft taco size flour tortilla’s
Preparation
Coat Chicken well with Lawry’s seasoning and cook uncovered over med heat.
While chicken is cooking, mix in a large bowl 2 parts enchilada sauce to 1 part BBQ sauce enough to coat the enchiladas once in the baking dish
Pr-heat oven to 350 and coat Baking dish with straight BBQ sauce
Once chicken is cooked Fork Shred the chicken. Coat shredded chicken well with straight BBQ sauce and add some Onions to taste Assemble and roll enchiladas (Tortilla, chicken, cheese) and place in baking dish
Pour generously BBQ sauce mix over enchiladas and top liberally with cheese onions. Cover with foil and bake for 30 min Uncover and bake an additional 15 min or until cheese is brown and bubbly.
Add cilantro on top and serve.
Optional: drizzle a little honey after adding the cilantro
