I had the urge to cook something new for Kate. Something unexpected that she would be really excited about. Unfortunately (for her) I do not cook meat. But I'm pretty good at vegetarian-izing just about anything. And ooey gooey enchiladas I can do!
I remembered seeing a post featuring Barbecue Chicken Enchiladas from Jessica the other day. It's not something I've attempted before and seemed like something we would enjoy. And with just a couple of tweaks, I had myself a veggie version.
BBQ Chik'n Enchiladas
(slightly adapted from How Sweet It Is)
(makes 8 enchiladas)
- 2 Tbs butter
- 1 med onion, thinly sliced
- 1 pkg chik'n cutlets (about 10 oz total; I used Quorn brand)
- 3c enchilada sauce (apprx)
- 1/2 c BBQ sauce (apprx)
- 1 Tbs BBQ seasoning (a mix of cayenne, salt, pepper, and smoke flavoring)
- 2 c shredded cheese, divided (I used a cheddar jack blend)
- 8 large tortillas
- Preheat over to 375F.
- Melt butter in a large skillet over medium-low heat. Add onion and cook, low and slow, until caramelized. (I like mine really soft & with lots of color, so this takes about 20 minutes.)
- Meanwhile, cook chik'n cutlets according to package directions. Once cooked, shred into bite-sized pieces.
- Thoroughly mix enchilada sauce & BBQ sauce. Taste and adjust, if needed.
- When onions are caramelized, add chik'n and BBQ seasoning to pan. Stir to combine.
- Add 1/2 c enchilada/BBQ sauce mixture and 1 c shredded cheese to pan. Stir to thoroughly combine and remove from heat.
- Spread 1/2 c enchilada/BBQ sauce mixture in the bottom of a 9x13 baking dish.
- Divide filling into 8 servings (about 1/4 c each). One at a time, place filling into each of the 8 tortillas, roll, and place, seam side down, into baking dish.
- Top with remaining enchilada/BBQ sauce mixture. Spread to cover then top with the remaining 1 c shredded cheese.
- Bake at 375F for 20-25 minutes.
This smelled soooooo good! We were both very eager to dig in...and very happy once we did.
Cheesy, bubbly, goodness. Sweet and spicy!
I served them with cool and creamy coleslaw. A perfect accompaniment, I'd say!
I think this is one for my brother, Mike.