Pulled Chicken Barbecue Enchiladas
Craving traditional barbecue flavors but want to wrap it up in something that’s easy to handle and easy to reheat? These pulled chicken barbecue enchiladas are delicious, flavorful, and only take about 10 minutes to assemble and 30 minutes to bake.
Equipment
- 1 Crock-Pot or other slow cooker
- 1 7x11 or 9x11 baking dish
Ingredients
- 3 chicken breasts
- 2 tbsp taco spice
- 2 cups chicken broth
- 1/2 cup cream cheese
- 1 cup brown sugar baked beans
- 1/2 cup barbecue sauce divided
- 1 cup Colby Jack cheese grated
- 12 flour tortillas small
Instructions
- Start by placing the chicken breasts in the slow cooker. Pour in the chicken broth, sprinkle the taco spice over the chicken, cover, and cook on low for 8 hours.
- At 1 hour to 30 minutes before the slow-cooker is set to finish, take the chicken out and shred with two forks. Replace in the broth and let it finish cooking.
- Preheat oven to 350F and spray olive oil into a baking dish (7x11 recommended for soft taco size enchiladas).
- Spread out the tortillas. Layer in the filling, starting with cream cheese, adding baked beans, shredded chicken, shredded Colby Jack, and top with barbecue sauce, filling proportions to your preference.
- Tuck in the sides of the enchiladas and roll tightly. Tuck into baking dish with seam side down.
- When you have placed all the enchiladas, drizzle with barbecue sauce generously and sprinkle with more shredded Colby Jack cheese.
- Bake at 350F for 15-20 minutes, or until the enchiladas are hot and the cheese and barbecue sauce are hot and slightly bubbly.
- Let cool 5-10 minutes before serving.