Feisty BBQ Smoked Chicken Enchiladas
By
Sharon Hayes
@Luv2cookneat
1
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!
Ingredients
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3 csmoked chicken diced or shredded
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8 cmonterey jack cheese with jalapeno peppers
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3 cfiery black bean roasted corn salsa (see my recipes)
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2 cbbq sauce (rudy's is awesome!)
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24corn tortillas
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·canola oil
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2 largejalapeños
How to Make Feisty BBQ Smoked Chicken Enchiladas
- 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.
- 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.
- 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.
- 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!
- 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.
