Saturday, June 21, 2014

BBQ Chicken Enchiladas Recipe!

In the mood for Chicken Enchiladas? How about I add a Southern twang and dazzle your taste buds! If you have some time I sure do have a delicious recipe for you. Step by step instructions with a complete list of ingredients are waiting below!!

Yield: 6 servings
Prep Time: 20 min
Cook Time: 4 hours

Ingredients:

2 Boneless Skinless Chicken Breasts
1 can (10.75 oz) of Cream of Mushroom Soup
1 small can (4 oz.) of Green Chili's
6 (12 inch) Flour Tortillas
1 Bottle of BBQ Sauce (Sweet Baby Rays is awesome)
1 cup of Shredded Cheddar Cheese
1 cup of Shredded Mozzarella Cheese
1/2 cup of Sour Cream
1/2 cup of chopped Green Onions
1 tablespoon of butter
1/4 cup of milk
1/2 teaspoon of Garlic Powder
1/2 cup of Italian Dressing

Directions:

1. Preheat crock-pot to HOT. Line crock-pot with liner for easier clean up. 

2. Clean off chicken breasts and put into crock-pot. Add 1/2 bottle of BBQ Sauce and 1/2 cup of Italian Dressing. Cover and set for 3 and a half hours or until chicken simply tares easy (enough to shred).


3. Before you shred the chicken removed from the crock-pot, Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the Green Chile's, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. 

4. Then remove chicken from crock-pot and shred (I just use 2 forks to separate), which should be very easy because the chicken is so tender. Once all the chicken is shredded, add it to a bowl along with the other 1/2 of your BBQ Sauce and mix.

5. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. 

6. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

7. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar and mozzarella cheeses. Bake in oven for 30 to 35 minutes (or until cheese is bubbly).
8. ENJOY!!


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