8 large tortillas (my favorite are whole wheat La Tortilla Factory!)
3 boneless, skinless chicken breasts, cooked and shredded
1 28-ounce can of red enchilada sauce
1/2 cup of your favorite BBQ sauce (or more depending on your desired taste)
1 medium onion, sliced
1 tablespoon BBQ seasoning (I use McCormick’s brand)
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on low-medium heat. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined. Taste and decide if you’d like to add more BBQ sauce.
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly until combined. Pour in about 1/2 cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a 9 x 13 baking dish. Take each tortilla and fill it with about ½ cup of chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes. Serve immediately.