BBQ Chicken Enchiladas

• 2 Tablespoons Olive Oil
• 1/2 whole Sweet Onion, Sliced
• 1 pinch Salt
• 28 ounces, fluid Red Enchilada Sauce
• 1/2 cups Your Favorite BBQ Sauce
• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 Tablespoon BBQ Seasoning
• 1 pinch Cayenne Pepper
• 1 cup Shredded Cheddar Cheese, Divided
• 1 cup Shredded Colby-jack Cheese, Divided
• 8 pieces Whole Wheat Tortillas (large)

1. Preheat oven to 375F.
2. In a large skillet, heat the olive oil on low-medium heat.
3. Add sliced onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes.
4. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
5. Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper.
6. Mix thoroughly.
7. Pour in about a half of a cup of the enchilada/BBQ sauce mixture and add half of the cheddar cheese and half of the colby cheese.
8. Stir until mixture comes together and turn off heat.
9. Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish.
10. Take each tortilla and fill it with a little over half a cup of the chicken mixture.
11. Roll each up and set it in the baking dish.
12. Dump remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese.
13. Bake at 375F for 20-25 minutes.

olive oil, sweet onion, salt, fluid red enchilada sauce, chicken breasts, bbq seasoning, cayenne pepper, cheddar cheese, cheese, whole wheat tortillas

Taken from tastykitchen.com/recipes/main-courses/bbq-chicken-enchiladas/ (may not work)