I consider enchiladas to be ammunition.
Especially these BBQ chicken enchiladas.
Traditional enchiladas were the first dish I ever made for Mr. How Sweet, long before we were married. They remain his most requested meal — he asks for them regularly. If I want him to do something, enchiladas usually do the trick. He’ll do almost anything for them.
He won’t, however, give up the turkey or happily eat a meatless meal — I tried that with veggie enchiladas and it didn’t stick. Since he can eat the same thing for months without complaint, enchiladas are a frequent feature on our table. They’ve grown a little tired for me unless someone else makes them. Food always seems better when someone else cooks it, doesn’t it?
After a recent enchilada request, I wanted to put a new spin on the classic. On a whim I whisked some of our favorite BBQ sauce into a can of red enchilada sauce, and I was immediately hooked. The sweet, caramelized onions, sharp cheddar, melty colby jack and a touch of BBQ created a perfect balance that broke us out of our enchilada rut.
I made a large pan of these enchiladas for Mr. How Sweet before a trip, intending to leave him with lunches and dinners while I was away. In our house one pan rarely lasts more than a day, and faced with near-starvation he’ll eat whatever protein is available — eggs, turkey, steak, chicken, protein bars, cookies, repeat. I wasn’t about to come home to a place that smelled like that.
But I couldn’t resist.
They looked and smelled irresistible. One bite turned into two, two bites into an entire enchilada, and before I knew it I’d eaten most of the pan. I’m not great at portion control.
If the idea of BBQ enchiladas sounds unusual, don’t be put off. The combination is surprising in the best way — familiar but refreshed. We both agreed these are as satisfying as traditional enchiladas, just different in a very good way.
BBQ Chicken Enchiladas
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Ingredients
- 8 large whole wheat tortillas (my favorite are La Tortilla Factory)
- 3 boneless, skinless chicken breasts, cooked and shredded
- 28 ounce can red enchilada sauce
- 1/2 cup your favorite BBQ sauce (adjust to taste)
- 1/2 large sweet onion, sliced
- 1 tablespoon BBQ seasoning
- pinch cayenne pepper
- 2 tablespoons olive oil
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded colby jack cheese
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onion with a pinch of salt and caramelize until soft and lightly golden, about 10–20 minutes. Meanwhile, pour the enchilada sauce into a bowl and whisk in the BBQ sauce until smooth.
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Add the shredded chicken to the skillet with the onions, then season with the BBQ seasoning and a pinch of cayenne. Stir to combine. Pour in roughly 1/2 cup of the enchilada/BBQ sauce mixture and add 1/2 cup cheddar and 1/2 cup colby jack. Stir until everything is evenly mixed, then remove from heat.
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Pour a thin layer of the enchilada/BBQ sauce mixture into the bottom of a baking dish. Fill each tortilla with about 1/2 cup (or a generous scoop) of the chicken mixture, roll them up, and place seam-side down in the dish. Pour the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake for 20–25 minutes, until the cheese is melted and bubbly.
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The good news? Mr. How Sweet is getting the hang of this marriage thing. Happy wife, happy life.
[photos by sarah fennel]