I am a total sucker for all things with BBQ in the title. This recipe had me from those 3 blessed letters. Then you add chicken...and enchiladas??? Yep, I'm sold. Well, do I even need to proceed and tell you how I much we enjoyed these? They were fabulous and a good change from all our standard enchiladas we make around here. I thought the addition of the BBQ sauce to the red enchilada sauce made the sauce way, WAY better than it is alone. Made it...loved it...blogged it!
Quick Enchilada Sauce
When I decided to make this for dinner on a whim, I was so glad this recipe included a homemade enchilada sauce to go with it so I didn't have to run to the store to buy anything.
1/2 cup vegetable oil
4 tablespoons flour
3 tablespoons chili powder
1 16 oz. can tomato sauce
2 cups water or chicken broth
1 teaspoon ground cumin (I love cumin! Anyone else feel the love?)
3-4 cloves garlic, freshly pressed
1 teaspoon onion powder or flakes
salt to taste
1. Heat the oil in a skillet over medium-high heat. Reduce heat to medium and stir in the flour and chili powder. Cook until lightly browned, stirring constantly to prevent burning.
2. Gradually add the rest of the ingredients, continuing to stir to prevent the sauce from sticking and burning. Cook for approximately 10 minutes, or until sauce begins to thicken.
BBQ Chicken Enchiladas
Enchilada Sauce, above (or a 28-ounce can of commercial sauce)
1/2 cup BBQ sauce
2 cans (14 ounces each) of shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded
1 medium sweet onion, chopped
1 tablespoon BBQ seasoning
1/8 teaspoon cayenne pepper (more or less to taste)
6 ounces of shredded cheese (I used cheddar, but feel free to mix it up a bit.)
1. Preheat the oven to 375.
2. Whisk the BBQ sauce into the enchilada sauce you just prepared or in a bowl with the canned sauce.
3. In a large skillet, saute the onion for 7 to 10 minutes or until it is soft. Add the shredded chicken and spices to the onion. Mix well. Add 1/2 of the enchilada sauce and 1/2 of the shredded cheese to the chicken mixture and stir.
4. Coat the bottom of a 9x13 inch baking dish with some enchilada sauce.
5. Fill each tortilla with about 1/3 cup of chicken mixture, roll it up, and place it seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled up enchiladas, and top with the rest of the cheese.
6. Bake at 375 for 25 minutes or until the cheese and sauce are bubbly.
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