We finally had a big ole thunderstorm here in Central Texas. We are eternally in a drought, so God’s tears were greatly appreciated. Of course, I couldn’t sleep with all the noise. Squishy Bug and Panda slept like champs, though. So I will call that a good rest. But what do BBQ Enchiladas have to do with my kids sleeping all night? Nothing, really. But maybe because nothing says cool rainy weather like a little warm Texmex food. Now, BBQ enchiladas aren’t typical Texmex fare, but I came up with this little recipe a few years back and I think it is quite good. Try it out, maybe your family will too.
– 10 flour tortillas
– 2-3 chicken breasts, cubed and cooked (sauteing gives them the most flavor)
– 1 jar of BBQ sauce
– 1 can of refried beans
– 1 large package of shredded sharp cheddar cheese
– 1 large can of enchilada sauce
Preheat oven to 375. Then warm sauteed chicken with BBQ making sure that all pieces are coated thoroughly. Then spread a tablespoon or two of refried beans on tortillas. Top with portion of BBQ chicken, making sure to get plenty of sauce in there so they are nice and squishy. Then top with two to three tablespoons of cheese. Roll up and place in glass baking dish. Cover the enchiladas with the rest of the cheese, then pour enchilada sauce over them. Cook for 20 minutes until cheese and sauce is bubbling. Let cool for 5 minutes and serve!