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SWEEETHEAT Chicken Enchiladas


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SWEEETHEAT Chicken Enchiladas
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Prep Time: 20 minutes

Cook Time: 4 hours, 25 minutes

Total Time: 4 hours, 45 minutes

SWEEETHEAT Chicken Enchiladas

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
  • Put chicken in the slow cooker.
  • Season the chicken with the SWEEETHEAT All Purpose Rub
  • Add SWEEETHEAT Kansas City Classic BBQ sauce to the slow cooker.
  • Cover and cook on high for 4 hours or low for 8 until chicken is fully cooked and can be easily shredded
  • Shred chicken using two forks
  • In a large skillet, heat 2 tablespoons of olive oil on low-medium.
  • Add sliced onions with a pinch of salt, and let caramelize until soft and slightly golden – about 10 to 20 minutes.
  • While onions are cooking, combine enchilada sauce into a bowl and whisk in SWEEETHEAT Kansas City Classic BBQ sauce until combined.
  • Add shredded chicken to onions. Mix thoroughly.
  • 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.
  • Pour some of the enchilada/BBQ sauce in the bottom of a baking dish.
  • Take each tortilla and fill it with the chicken mixture.
  • Roll up each tortilla and set it in the baking dish.
  • Add the remaining enchilada/BBQ sauce mixture on top of tortillas and add remaining cheese.
  • Bake at 375 for 20-25 minutes.

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