I have a serious problem.
I mean this is just a full blown obsession. It involves mexican food- anything that can be wrapped in a fluffy tortilla, dipped in salsa, topped with cilantro. So here's the deal: I had mexican for both lunch and dinner. Tacos for lunch, these babies for dinner. And I could do it all over again tomorrow, no problem.
Once the weather warms up my mind immediately starts thinking fruity salsas, fun burgers, and fish tacos. I have gone on the spring clothes shopping spree (ps I officially need to rethink my whole shoe organization thing; the situation is getting a bit out of control) and I've tucked away the scarves and mittens (a girl can hope can't she!). I also made these enchiladas in preparation for the season change (hello spring...tomorrow!).
We are big anything-with-barbecue-sauce people and I knew these would be a winner (yea, they were) and hit the spot (yea, they did). Soft tortillas stuffed with chicken and cheddar and topped with a slightly bbq'ed-up enchilada sauce with more cheese- I think it's safe to say these are going to make a regular appearance over the summer.
Barbecue Chicken Enchiladas
Serves 2 (makes 6 enchiladas)
1 tablespoon olive oil
1/2 sweet onion, chopped
1 (10-ounce) can red enchilada sauce
1/4 cup of your favorite barbecue sauce
1 1/2 cups cooked, shredded chicken
1/2 tablespoon barbecue seasoning (I made my own! see recipe below)*
pinch of cayenne pepper
1/8 cup + 1/3 cup shredded sharp cheddar cheese, divided
1/4 cup shredded colby jack cheese (I cheated and used the mozz I had on hand)
6 fajita size tortillas
Preheat oven to 375. In a large skillet, heat 1 tablespoon of olive oil over low-medium. Add onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
Add shredded chicken, barbecue seasoning, and cayenne to onions. Mix thoroughly. Pour in 1/4 cup of enchilada/barbecue sauce mixture and add 1/8 cup cheddar cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/barbecue sauce in the bottom of a 7x11-inch baking dish (I used about 1/8 cup or so). Take each tortilla and fill it with 1/4+ cup of chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/barbecue sauce on top of tortillas and sprinkle with remaining 1/3 cup cheddar and 1/4 cup colby (or mozz!) cheese. Bake at 375 for 15-20 minutes or until cheese and melted and sauce is bubbly.
Makes about 1/2 cup
1 tablespoon paprika
1 tablespoon mild or medium-hot chili powder
1 tablespoon dark brown sugar
1/2 tablespoon ground black pepper
1/2 teaspoon cayenne
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon kosher salt
Combine all ingredients in a small bowl and store in sealed container.
Adapted from How Sweet It Is. Seasoning adapted from CHOW.