Sweet and spicy barbecue chicken enchiladas, featuring homemade sauce, tender shredded chicken, corn and much more!
Course: Main Course
Keyword: Chicken, Dinner
Barbecue enchilada sauce:
5Tbspall purpose flour
1 1/2tsponion powder
1 1/2tspgarlic powder
2tspground black pepper
1/4Clight brown sugar
1/4tspground black pepper
1/2medium yellow onionchopped
1/2Cblack beansdrained and rinsed well
2-3CMonterey Jack cheeseshredded
8medium flour tortillas
In a medium saucepan, whisk together chicken broth and flour. Mix in remaining sauce ingredients until smooth. Cook over medium heat until slightly thickened, roughly 10 minutes. Transfer to a large measuring cup or bowl.
In a large saucepan, add trimmed chicken breasts along with remaining spices and chicken broth. Cook over medium heat until chicken is cooked through. Remove chicken, shred and return to saucepan. Add chopped onion, black beans and corn. Stir to combine and continue to cook. When liquid has cooked off, mix in 1 cup barbecue enchilada sauce and 1 cup shredded cheese. Stir to combine. Remove from heat.
Coat the bottom of a 9x13-inch baking pan with sauce. Using a large cookie scoop, add one scoop to each tortilla. Roll up and place in prepared pan. Cover filled tortillas with additional sauce and cheese.
Bake at 350°F for 25 minutes. Immediately sprinkle with chopped cilantro or green onions. Serve with optional sour cream.