I am not a fan of anything that falls into the barbecue chicken fad including pizza, burgers or pasta. The dishes tend to be cloyingly sweet, overly sauced or both. But last week I had this craving for that tangyness that only barbecue sauce can deliver and decided to create a barbecue chicken enchiladas recipe that was easy to make but wasn’t syrupy.
The chicken enchiladas were a big hit in my household and were very easy to make. Despite my snobbery against such things, I suspect I will make them again and as such, decided to share.
Barbecue Chicken Enchiladas(serves 4)
In a medium saucepan sweat the onion in the olive oil over medium low heat until soft. This should take approximatley 5 minutes. Stir in garlic, oregano and a pinch of salt. Sweat for another 3 minutes or until garlic is fragrant but not browned. Stir in the 2 tablespoons of barbecue sauce and the 2 cups of stock. Bring to a gentle simmer. Add in chicken breasts and reduce heat so they are just poaching and only the faintest bubbles are seen.
Poach until all the breasts are cooked through (an internal temperature of 165F), about 20 minutes. Remove the chicken to a plate and turn the sauce up to a boil. Reduce the sauce down until you have a 1/2 cup. Stir the remaining barbecue sauce into the reduced poaching liquid and taste. Add salt and pepper if necessary. Turn on oven to 375F.
When the chicken is cool enough to handle shred with a fork and toss in the jalapenos, scallions, half of the cheese, and a few tablespoons of the sauce. Add a few tablespoons of the sauce onto the bottom of a casserole dish and spread around the bottom. Prepare each enchilada by placing a quarter of the chicken filling in the enchilada and rolling it up into a tube. Place all enchiladas in your casserole dish and top with remaining sauce and cheese. Bake for 20 minutes. Allow to cool for 5 minutes before serving. Garnish with cilantro.