BBQ Chicken Enchiladas
What You Need:
- 1¼ Cup BBQ Sauce, use your favorite… or make the one below:
- 1 Cup Ketchup
- ¼ Cup Apple Cider Vinegar
- 2½ Tbsp Brown Sugar
- 1 Tbsp Honey
- 1 tsp Fresh Ground Black Pepper
- 1 tsp Onion Powder
- 1½ tsp Spicy Brown Mustard
- 1½ tsp Lemon Juice
- 1½ tsp Worcestershire Sauce
- 1 Tbsp Chipotle Sauce
- 1-16 oz Bag John Soules Foods Chicken Fajitas, frozen
- 1-15 oz Can Green Enchilada Sauce
- 10 oz Queso Fresco, crumbled
- 8 Corn Tortillas
- 2 Tbsp Canola Oil
Let’s Make It!
Turn oven on to 375°F
Wrap 8 Tortillas in foil, place in oven to warm. Cold Tortillas will break when you try to roll them.
Bring 1¼ cups of your favorite BBQ sauce or, combine BBQ Sauce ingredients together in small pan and make your own! Simmer for 5 minutes.
Add frozen John Soules Foods Chicken Fajitas, keep simmering for 5 minutes or until soft. You’ll know when it is done when you are able to easily chop up the big chucks of chicken.
Remember to pull tortillas from oven when warm, don’t “cook” them.
Wipe casserole dish with canola oil. Paint some BBQ Sauce over the bottom of the casserole dish. Fill a line of BBQ Chicken down the middle of a tortilla, then lightly add some crumbled Queso Fresco. Roll “snug”, but not too tight or too loose, and place “seam side down” into the casserole dish. The sauce in the bottom will not only flavor the dish, but also help keep them from “unrolling”. Repeat for remaining tortillas.
Cover whole line of tortillas evenly with green enchilada sauce. Spread remaining Queso Fresco over top of enchiladas.
Bake uncovered at 375°F for 20 minutes. Broil on high for 5 minutes more to brown cheese