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Created by:
Kristy Still
BBQ Chicken Enchiladas
Servings
16
Enchiladas
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Ingredients
1x
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16
Taco Sized White Corn Tortillas
2
Cups
Shredded Cooked Chicken
1
Package Gluten Free Taco Seasoning
1 10
Oz
Can of Rotel
1
Cup
Sweet Corn
1 15
Oz
Can of Black Beans
2 10
Oz
Cans of Gluten Free Mild Enchilada Sauce
1/2
Cup
BBQ Sauce
2
Cups
Shredded Mexican Cheese
Instructions
Preheat Oven to 375*.
Spray a skillet with non-stick cooking spray, then add in the chicken and taco seasoning as instructed on the package.
Warm up the corn tortillas for 20-30 seconds to make them pliable to avoid tearing.
Fill the tortillas with meat, rotel, corn, and black beans. Then, roll them up tightly.
Place them seam side down in a 9x13 baking dish.
Repeat until the dish is filled, this made 16 for us.
Once the dish is filled, mix the enchilada sauce and the BBQ sauce, then pour evenly over the entire dish.
Top with the cheese covering the entire dish.
Top with the remaining beans, corn, and tomatoes.
Bake for 30 minutes at 375*.
Remove and cool for 5 minutes, serve warm.
Nutrition
Serving:
16
Enchiladas
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