Keep this recipe for Easy BBQ Chicken Enchiladas in mind for those busy weeknights when you only have about 20 minutes to prepare something delicious.
What You Need
Original recipe yields 6 servings
1 can (15 oz.) no-salt-added tomato sauce
1 cup KRAFT Original Barbecue Sauce
1 Tbsp. chili powder
3 cups shredded cooked chicken breast s
1 can (15 oz.) no-salt-added pinto beans, rinsed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 green onions, sliced
12 corn tortilla s (6 inch)
1 cup shredded lettuce
1/4 cup fresh cilantro, chopped
1 tomato, chopped
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Let's Make It
Heat oven to 350°F.
Mix tomato sauce, barbecue sauce and chili powder in medium bowl until blended. Reserve 1/2 cup sauce for later use. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese.
Bake 15 to 20 min. or until heated through. Top with remaining ingredients.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
These delicious enchiladas can be assembled ahead of time. Refrigerate up to 24 hours before baking in 350ºF oven 25 to 30 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 66g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.