The magical mix of flavors in these BBQ chicken enchiladas make them one of those prized recipes that is kid friendly and also makes grown-ups happy. It’s Election Day and even more than usual, I’m happy to escape into my kitchen where I’m drawn in by a world of flavors and textures and food blogging challenges. While the future of our country is being decided, I’m debating about whether these are truly enchiladas or are they actually burritos? Does it matter? Will someone be offended if I use the wrong name for them? I’ve already cast my vote (for president) and I’m happy for the distraction.
Fresh boneless chicken breasts cook for 7-8 minutes per side.
To shred the chicken breasts use two forks and pull in opposite directions.
Setting up a work station makes it easy to assemble the enchiladas. My 14 year old son is an expert, as you can see below.
I wish you a happy election day, and while you are anxiously waiting to learn the outcome, to help calm your jitters, I recommend cooking and enjoying something delicious and comforting. Drizzle with extra BBQ sauce and enjoy!
- 2 whole boneless skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- ¾ cup BBQ sauce, your favorite, something sweet & spicy is best
- 2 cups chopped fresh tomatoes (About 3 medium)
- 1 cup chopped yellow onion (1 medium-sized onion)
- ½ cup chopped fresh cilantro (about half a bunch)
- 12 (9-inch) flour tortillas
- 12 ounces grated sharp cheddar cheese
- chopped scallions to sprinkle on top (optional)
- Preheat oven to 400ºF
- Cook the Chicken Heat oil in large skillet over medium heat. Add chicken breasts and cook, undisturbed for 7 minutes on one side. Turn and cook on the other side about 7-8 minutes more (until chicken is no longer pink when you cut into the thickest part). Remove from heat. Using two forks and pulling in opposite directions, shred chicken. Put shredded chicken into a bowl, toss it with the BBQ sauce and set aside.
- While the chicken is cooking, mix the chopped tomatoes, onion and cilantro in a medium sized bowl and set aside.
- Assembling the Enchiladas Set up your work area with the tortillas to your left and three bowls of enchilada fillings; the chicken, the tomato mixture, and the cheese next. Have a rectangular glass baking dish to your right, near the toothpicks. Use tongs to put some chicken in the center of a tortilla (about ½ cup), put a heaping spoonful of the tomato mixture on top of the chicken. Then sprinkle on the cheese (about 3 tablespoons). Make an envelope for the filling by folding over the sides first and then rolling up and securing with a toothpick. Place rolls in a large glass baking dish. (10-12 enchiladas depending on how you stuff them)
- Bake for 12-14 minutes until the cheese melts. Serve with cilantro or chopped scallions sprinkled on top. Enjoy!