I've been hearing of my friend's family favorite recipe of Chicken Enchiladas for a while now. I was so excited when she posted the recipe! Unfortunately, I had just made a huge crock pot of BBQ Chicken for my family, and was left with an insane amount of leftovers. When her recipe popped up I wondered if I could alter it a bit and use up some of my BBQ Chicken.
Here's what came of that cooking oversight. Get the printable recipe here.
First of all, you have to start off with cooking your chicken breasts covered in BBQ sauce in a crock pot on low for 8 hours. My mother-in-law showed me how to shred chicken quickly. Just put it in your stand mixer with the dough hook attachment, and it shreds instantly! Our first meal was BBQ chicken on hamburger buns. Simple. Why did I cook 24 chicken breasts for 12 people? Yeah...insane amount leftovers!
For meal two, here's what you need:
- 2 Cups of leftover chicken (yes...I'll still have a 3rd meal out of what I've got here)
- 12 tortillas
- 2 TBSP cream cheese (my friend cooked her chicken with cream cheese...I didn't, so I found a way to add it back)
- 1 1/2 Cups Sour Cream
- 1 1/2 Sticks Butter
- 3/4 cup BBQ sauce
- 2 cups Mozzarella and Provolone shredded cheese mix
Now for the fun! Put 1/6th cup chicken in each tortilla. Add some dabs of cream cheese (no exact science to this).
Roll them up and put them in the pan.
Meanwhile in a sauce pan, melt the butter and mix in the sour cream and BBQ sauce.
Pour sauce over the enchiladas, top with cheese, and cook for 25 minutes in 350 degree oven.
When it comes out, it's bubbly and wonderful!
Top with a bit of BBQ sauce and sliced avocado. Serve with Cole slaw and enjoy!
My third meal will be baked potatoes with BBQ Chicken - per my mom's request. We will be full of BBQ Chicken for a while!
Betsy Strauss is an unexpected homeschooler, mother of three, who is in a relationship with a sweet man for life. She loves reading books, drinking coffee, and learning anything with her kids.