What’s more Texan than BBQ chicken in an enchilada? Not a whole heck of a lot if you ask me. However when my wrangler wearing, truck driving, country music lovin’ dad makes homemade BBQ sauce it definitely kicks it up a notch.

For the past few years my dad has been dabbling in making his own homemade BBQ sauce. He’s had some hits and misses, but this batch was delicious. A bit on the spicy side, but what Texan doesn’t like a little spice?

Thanks pops for the yummy BBQ sauce, butttttt I used the whole jar so I’m gonna be needing some more, ok? Ok, great!

Ingredients: makes about 6 enchiladas

4 small boneless skinless chicken thighs

2-3 cups BBQ sauce, divided

1 1/2 cup mozzarella cheese (I used the small balls and shredded in a food processor)

6 tortillas

1/4 red onion, sliced thin

3 T. roughly chopped cilantro

Recipe:

Marinate chicken thighs in BBQ sauce in the refrigerator for about 2 hours. Preheat the oven to 350 degrees. You can either bake them off right away or I like to sear them in a sauté pan on each side for about 2 minutes and then bake them for 12-15 minutes. Let the chicken rest for 5 minutes before pulling apart into bite size bits.

Assembly time: Start by spreading a good amount of BBQ sauce on the bottom of a 6 x 13 baking dish. In a tortilla spread some BBQ sauce, add some mozzarella cheese and chicken then roll up and place in the dish. Do the same with all tortillas until your ingredients are gone and the baking dish is full. Top with remainder of mozzarella.

Cover the dish in foil and bake for 12-15 minutes. Then uncover and add red onion. Bake uncovered for another 5 minutes. Remove and sprinkle with cilantro and serve! I had mine with a side of sautéed corn in butter with S&P.

 

I lurve me some enchiladas- cheese enchiladas, enchiladas verdes, beef enchiladas. These BBQ enchiladas however, will be taking first place in the enchilada rotation in this house.

Oh, I also like veggie enchiladas.