Feisty BBQ Smoked Chicken Enchiladas

Sharon Hayes

By
@Luv2cookneat

Hi, y'all! I had some leftover smoked chicken and decided to try something new=) These are spicy hot! I served them with some pickles, jalapenos and tomatoes in a vinegar mixture from my garden. Enjoy!


Featured Pinch Tips Video

Comments:

Serves:

12

Cook:

25 Min

Method:

Bake

Ingredients

3 c
smoked chicken diced or shredded
8 c
monterey jack cheese with jalapeno peppers
3 c
fiery black bean roasted corn salsa (see my recipes)
2 c
bbq sauce (rudy's is awesome!)
24
corn tortillas
canola oil
2 large
jalapeƱos

Directions Step-By-Step

1
Mix chicken and 1 cup bbq sauce in a bowl and set aside. Have the cheese and salsa in separate bowls set beside chicken mixture. Thinly slice jalapenos and set aside.
2
Heat tortillas in a pan with canola oil just covering the pan till soft. This takes about 30 seconds for each tortilla, turning once. Place tortillas on a paper towel to keep warm.
3
In a 9x13 and an 8x8 dish, assemble each enchilada with around 1 tbs each of chicken and salsa mixtures and around 2 tbs of cheese.
4
Cover with tin foil and store in fridge till ready to cook. Bake in a preheated 350 degree oven for 20 mins. Uncover and put thinly sliced jalapenos on top of enchiladas and add remaining cheese to cover. Cook for another 5 mins. Meanwhile, warm the remaining BBQ sauce. Once you pull out the enchiladas, smoother with warm sauce and dig in!
5
These are spicy hot! The salsa is hot and the sauce is hot. If you don't like too much heat, use a mild sauce and less jalapenos in the black bean roasted corn salsa.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican