How Sweet Eat's Barbecue Chicken Enchiladas

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.