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
- 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
- jalapeños
How to Make Feisty BBQ Smoked Chicken Enchiladas
- 1Mix 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.
- 2Heat 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.
- 3In 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.
- 4Cover 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!
- 5These 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.
