You know when you discover one of the best combinations ever? Because I just did.
It’s called the happy little crossing place between Mexican and BBQ….
I can’t lie; it’s freaking magical!
The cheesy, ooey gooey normal enchiladas recipe is made oh-so much better with the addition of BBQ sauce and the best ever Pig of the Month BBQ pulled chicken. It’s a little spicy, a little sweet and totally tangy, making every bite the most dreamy thing to hit your taste buds since a slice o’ crispy bacon. If your tummy isn’t rumbling at the sound of that, there’s honestly something wrong with you…
Get down to Chow Town!
Serves 4 to 6
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
Add vegetable oil to a medium skillet and heat over medium-high heat. Add onion and cook until tender, approximately 3 minutes. Add chicken and chiles. Season with salt and pepper and cook until warm. Keep warm over low heat.
Whisk together enchilada sauce and BBQ sauce in a small bowl. Set aside.
Assemble the enchiladas by laying out the tortillas one at a time on a clean work surface. Spoon on 2 Tbsp of the enchilada BBQ sauce, spreading it out to coat the entire tortilla. Add 2 Tbsp of the chicken mixture down the center of the tortilla, then sprinkle with cheese. Roll up tightly and place in baking dish. Repeat with remaining tortillas.
Spread remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20 minutes.
Garnish with chopped cilantro and serve immediately.
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*Recipe & photos by Meghan Bassett