BBQ Chicken Enchiladas

Enchiladas is one of our favorite meals!  I seriously do not know how I lived so long without making or eating enchiladas!  Really!  Before making our own at home, I've only eaten them twice before at 2 different Mexican restaurants.  My friend Lisa, kept telling me how much her family enjoyed homemade enchiladas and since then, they are often a part of our weekly menu plans! 

I love how easy they are to make.  Sometimes I start with leftover white chicken chili as my filling and sometimes I just throw together a bunch of stuff I find in the fridge.  We're always pleased with the results. 

Then one day, Debbi made BBQ Chicken Enchiladas.  I wasn't sure how I was going to like the BBQ flavor added to a Mexican dish.  But since she used our favorite BBQ sauce (see giveaway link at the top of the page), I just knew I had to try her recipe.  As usual, Debbi's recipe didn't disappoint!   We loved the combination of the barbecue sauce mixed with the enchilada sauce.  The first time I made the recipe, I made some adjustments based on the ingredients I had on hand, but I misplaced my notes.  That was the perfect excuse to make them again! 

Sorry for the bad photo.  Enchiladas aren't very photogenic!

I didn't have three pounds of chicken, so I bulked mine up with veggies, rice and beans. 

BBQ Chicken Enchiladas

Ingredients: 

• 2 Tbs. olive oil
• 1/3 cup green bell pepper, diced
• 1/3 cup celery, diced
• 1/3 cup onion, diced
• 11 oz. chicken, pre-cooked, diced
• 1 1/3 cup white rice, prepared
• 3/4 cup black beans, drained and rinsed
• 1/4 cup corn
• 5 oz. Mexican blend cheese, shredded
• 2/3 cup Butch's Smack Your Lips BBQ Sauce (Mild)
• 2 cans (10oz each) red enchilada sauce
• 1/2 tsp. cayenne pepper
• 1 tsp.  Butch's Magic Dust BBQ Seasoning (Mild)
• 12 tortillas

Directions:

• Preheat over to 350 degrees.
• Spray baking dish with non-stick cooking spray.
• In a bowl, combine the barecue sauce, enchilada sauce, cayenne pepper and barbecue seasoning.  Set aside. 
• Cook vegetables in hot oil until tender.  Add chicken, black beans and corn. 
• Once heated through, pour about half of the sauce mixture over the chicken and vegetables. 
• Add the rice and about 1/2 the cheese.  Mix well. 
• Pour a small amount of the remaining sauce into the bottom of baking dish.
• Fill each of the tortillas with about 1/3 cup of the mixture.  Roll, and place in baking dish, seam side down. 
• Pour remaining sauce over the enchiladas and top with other half of cheese. 
• Bake in 350 degree oven for 20-30 minutes or until cheese is melted. 

Total calories:  4696*
12 servings @ 391* calories per serving. 

(*calories are approximate and may not always be accurate)

Notes:

• These enchiladas turned out a bit thin, not the big fat enchiladas you get when you go out to your local Mexican restaurant.  Normally, I would have used more filling per wrap, but with eating fewer calories in mind, I wanted these to be diet-friendly.  Well, as diet friendly as they could be!  I need to find some lower calorie tortillas, too!  The ones I used were 210 calories each!  Yikes! 
• Notice the odd measurements?  I threw this together using whatever I had in the fridge.  The chicken was leftover from a previous meal, same with the corn.  The rice was leftover white rice from Chinese take-out!  
• I skimped on the cheese.  Again, trying to keep it diet friendly.  :)  

This recipe is definitely a keeper!  So easy and so frugal!  Thanks, Debbi! 

Enchiladas are great served with some Cheesey Spanish Rice on the side! 



I'll be linking this recipe to the following blog carnivals and linky parties: 

• What's on the Menu Wednesday
• Works For Me Wednesday
• Turning the Table Thursday
• Full Plate Thursday
• It's a Keeper Thursday