Smothered Barbecue Chicken Enchiladas – Enchiladas are one of my favorite Mexican meals to make. Quite often I end up making them when I have leftovers that need new life to make them interesting to my family. Fortunately, they will eat leftovers without a single complaint on most days. However, at times the leftovers are not enough for a complete second meal for everyone and they need to be stretched. That’s exactly how I began making these smothered BBQ chicken enchiladas. It’s like our love of Mexican food and barbecue collide in this dish. Not a bad thing at all.
Here in NC we have 2 schools of thought about BBQ. The Eastern part of the state is most well known for a tangy and spicy vinegar based BBQ sauce. Western NC is most well known for it’s slant toward a sweet tomato based sauce. North Carolinians are serious about BBQ and the meat of choice is pork. That said, we pretty much love any smoked meat known to mankind. In parts of NC the cole slaw is also tossed with the same seasonings you might use as a dry rub on the smoked meat and then dressed with tangy vinegar. Otherwise, creamy cole slaw is a must. As with anything, it all comes down to your personal preference.
For topping these smothered BBQ chicken enchiladas, you can go the classic way of garnishing with your favorite taco toppings or serve with a dollop of homemade cole slaw, it’s completely up to you. I’ve done both creamy cole slaw and pico de gallo. They’re easy to make and are always family pleasing. All it takes is shredded leftover chicken or pulled pork and the rest is history. This dish makes it possible to feed your hungry eaters and keep your grocery budget on track.
- 3 cup shredded rotisserie chicken
- 1  oz can chili seasoned tomato sauce
- 1¼ cup sweet & spicy barbecue sauce
- 1½ tsp ground cumin
- 1 medium sweet onion diced
- ½ red bell pepper seeded and diced
- 1 small poblano pepper, seeded and diced
- olive oil
- ¼ tsp seasoned salt
- ¼ tsp black pepper
- 2 garlic cloves, minced
- 8  inch flour or corn tortillas
- 3 cup shredded pepper jack cheese divided
- Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
- Whisk together the chili seasoned tomato sauce, barbecue sauce and ground cumin. Set aside one cup of the sauce for the filling.
- In a skillet saute the diced onion, bell pepper and poblano pepper in a few drizzles of olive oil. Season with ¼ tsp salt and black pepper. Cook for 3 minutes or until softened. Add the garlic and cook for 1 minute longer.
- Add the shredded chicken and 1 cup of the tomato-barbecue sauce to the cooked onion and peppers. Mix well and remove from the heat.
- Divide the barbecue chicken between the tortillas.
- Sprinkle with 2 cups of the shredded cheese reserving 1 cup for the top.
- Place seem side down side by side in the baking dish. Drizzle with the remaining tomato-barbecue sauce and sprinkle the top with 1 cup remaining shredded cheese.
- Bake for 25 minutes or until bubbly around the edges and the cheese has melted.
- Serve with pico de gallo and a dollop of sour cream or topped with creamy cole slaw.