Who doesn't love a good enchilada?! I know I do!
I like making enchiladas, and I really try to make them as authentically as possible... besides the whole making-your-own-sauce thing... which probably is a setback on making them authentically, but o well.
I recently had some friends over... friends from Mexico... and of course Grant requested enchiladas for dinner... way to go Grant. Invite the Mexicans over for my wanna-be-Mexican-enchiladas, and I'll try not to embarrass myself. They were very gracious of course. But, I chose to use the time as a chance to ask them how to really make enchiladas authentically. They proceeded to give me a whole speech about how to make them.... did you know that authentic enchiladas are NOT baked in the oven? WHAT?! That's outrageous! There's some kind of cool pot type of thing that they use... I won't try to explain it... but trust me... it's cool! I told Grant that I needed one of those things... stat! yeah right... that thing will never see the light of my kitchen!
The other day I found a recipe for enchiladas with a twist... BBQ Chicken enchiladas... wow! I just knew I had to try this out! And I was not disappointed! These were pretty tasty, and Grant and my mom agreed that these were good. What's better... they could NOT be easier! These are in no way trying to be authentic at all, which I love. I probably should invite my Mexican friends over for this enchilada dish, b/c it's so different that it wouldn't seem like I was poorly trying to make enchiladas like they are used to.
8 large tortillas (I am not used to buying Large tortillas, I'm used to small ones, so this was weird!)
1 roasted chicken, shredded
28 oz can red enchilada sauce (I used Las Palmas, which isn't my favorite, but it was good with this, it's definitely got a spicy kick though, so if you want something more mild, try my favorite brand, La Victoria)
1/2 C BBQ sauce (I used Sweet Baby Rays Brown Sugar)
1/2 large sweet onion, sliced
1 tbsp BBQ seasoning (I used McCormick... it smells soooo tasty!)
Pinch of Cayenne
2 Tbsp Olive Oil
1 C shredded cheddar cheese
1 C shredded Mozzarella
Heat the olive oil in a large skillet over low heat and sprinkle with a little salt to sweat those puppies out and get the juices going. Stir occasionally for 10 minutes until they start turning a golden brown color.
In a medium bowl, mix together the enchilada sauce and the BBQ sauce; dip your finger in there and taste it to make sure that you like the balance of flavors. I added another giant squirt of BBQ sauce.
Once the onions look nice and golden-y, add the shredded chicken, half of the cheese, and 1 C of the sauce mixture. Let saute for a few minutes to get all the chicken gooey with the cheese and sauce. Restrain yourself from eating all the chicken right then.
Pour a little sauce at the bottom of a 9x13 casserole dish, and begin making your enchiladas. Put an 1/8 of the chicken mixture onto a tortilla, wrap it up, and place in the casserole dish. I made four at a time before wrapping them up just to make sure that they were all evenly stuffed. Then squish the enchiladas over to fit the other four.
Pour the remaining sauce mixture over the top and then top with the rest of the shredded cheese.
Bake in a 350 degree oven for 20-25 minutes.
These enchiladas are HUGE! You'll think that you might need to double the recipe b/c you're only making 8 enchiladas... but trust me... you don't need to. I only ate one enchilada, and I was full. You might have 2 at the most, but not more than that probably... these are big. Remember, you're using Large tortillas, not your normal small tortillas that you normally see enchiladas made out of. It's almost like a small burrito!
These were so tasty! Given 'em a try, so good and super easy!
Ps. Don't you just love my Lego plates? Classy right?
Recipe Courtesy of: how Sweet it is