BBQ Chicken Enchiladas

  • Yield 10-12 servings


1 package frozen tri color peppers
1 large red onion chopped
1 tablespoon butter or margarine
3-4 tablespoons your favorite BBQ sauce
3 cups chopped cooked chicken
1 &1/2 cup sour cream
1 can green enchilada sauce
3 cups shredded co-jack cheese
2 cups shredded motzarella cheese
1 package flour tortillas


Place a large piece of foil in a bakking pan. In the center place the peppers, chopped onion, butter and BBQ sauce spinkle lighly with salt and pepper if desired.Pull foil up around the vegetables and seal closed. Bake at 350 degrees for 30 minutes or until tender . You can also do this in the microwave in a sealed dish.

In a large bowl mix vegetables, chicken, sour cream , and 2/3 s of the cheese together. Spray a large baking pan with Pam or other cooking spray. Pour 1/2 the can of enchilada sauce over the bottom of the pan. Fill the tortillas with the meat mixture place seam side down in the pan. pour remaining sauce over the top. Spinkle remaining cheese over the top .

Seal the pan closed tightly with foil and bake at 350 degrees for 45 minutes remove foil and bake 15 more minutes or until cheese starts to brown.  Serve with salsa and gucamole if desired.

Note: you can use any combination of meats and cheeses you like. I have made them with pork and with seafood as well as steak. I don't recommend using any ground meat  it gets too soggy I have also done just all veggie ones . You can use reduced fat  cheeses and sour cream. Don't use fat free sour cream it gets too runny. .



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