A few weeks ago, I was craving BBQ chicken and I was also thinking about the enchiladas my oldest son wanted me to make for dinner. This is the result of that line of thought and I have to say that I am impressed. I really enjoyed this meal. From the spicy sauce to the sweet onions and the tender chicken pieces covered in cheese, everything about this makes me grin.
BBQ Chicken and Caramelized Onion Enchiladas
3 cups leftover BBQ chicken, about 3 breasts or 4 thighs chopped into 1/2” pieces
1/2 cup caramelized onions (chopped small), or 1 large onion sautéed until translucent and lightly browned
1 1/2 cups favorite sweet and spicy barbeque sauce, I used this homemade sauce
1 1/2 cups red or green chile enchilada sauce, I used green chile sauce
16 ounces Monterey Jack cheese, shredded, about 3-4 cups total
6-8 white corn tortillas, flour tortillas would work as well, sliced into wedges as pictured below.
Preheat oven to 350 degrees. Stir together the enchilada sauce and the barbecue sauce and set aside. In the bottom of a 9x13 dish, place about ¼ cup of the sauce and then layer with tortillas. I like to slice my tortillas into triangles, because it makes it much simpler to layer into the dish. It also prevents getting big bites of just the tortillas.
Layer about half of the chicken over the tortillas and top with a couple tablespoons of the onions. Sprinkle with about 1/4 of the cheese and layer again with tortillas. Pour about 1/3 of the sauce over the tortillas, just enough to flavor and coat them. Repeat the layers again with the chicken, onions, cheese and tortillas. Pour the remaining sauce over the top of the dish and sprinkle with the rest of the cheese.
Cover with foil and bake for 20-30 minutes, until the layers are almost bubbling. Uncover and bake for another 10 minutes or so until the dish is bubbling and the smells are filing the kitchen. Let rest at least 10-15 minutes before serving. You can serve it immediately, but it will firm up a good bit after resting. Enjoy!