SWEEETHEAT Chicken Enchiladas


SWEEETHEAT Chicken Enchiladas
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SWEEETHEAT Chicken Enchiladas
Prep Time: 20 minutes
Cook Time: 4 hours, 25 minutes

SWEEETHEAT Chicken Enchiladas

    Pulled BBQ Chicken
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons SWEEETHEAT All Purpose Rub
  • 1/2 cup SWEEETHEAT Kansas City Classic BBQ Sauce
  • 8 large whole tortillas
  • 28 ounce can red enchilada sauce
  • 1/2 cup SWEEETHEAT Kansas City Classic BBQ Sauce
  • 1/2 large sweet onion, sliced
  • 2 tablespoons olive oil
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded colby jack cheese
    Pulled Chicken
  1. Put chicken in the slow cooker.
  2. Season the chicken with the SWEEETHEAT All Purpose Rub
  3. Add SWEEETHEAT Kansas City Classic BBQ sauce to the slow cooker.
  4. Cover and cook on high for 4 hours or low for 8 until chicken is fully cooked and can be easily shredded
  5. Shred chicken using two forks
  1. In a large skillet, heat 2 tablespoons of olive oil on low-medium.
  2. Add sliced onions with a pinch of salt, and let caramelize until soft and slightly golden – about 10 to 20 minutes.
  3. While onions are cooking, combine enchilada sauce into a bowl and whisk in SWEEETHEAT Kansas City Classic BBQ sauce until combined.
  4. Add shredded chicken to onions. Mix thoroughly.
  5. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
  6. Pour some of the enchilada/BBQ sauce in the bottom of a baking dish.
  7. Take each tortilla and fill it with the chicken mixture.
  8. Roll up each tortilla and set it in the baking dish.
  9. Add the remaining enchilada/BBQ sauce mixture on top of tortillas and add remaining cheese.
  10. Bake at 375 for 20-25 minutes.

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