BBQ Mexican Chicken Enchiladas

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Author:

Jessica Gray

Easy slow cooker bbq chicken enchiladas that easily do two meals or half the mix can go in the freezer.

Ingredients

3 large chicken breast
1 can chopped tomatoes
1 can kidney beans
2 heaped tbsp Mexellent Paste
1 chicken stock cube
1 onion sliced
2 cups frozen corn
1/2 cup Sweet Bourbon St BBQ Sauce
Man Grind
6 large wraps
1/2 cup tomato purée
1 tbsp Taco Tuesday
1.5 cup grated cheese
Avocado to serve
Sour cream to serve

Directions

To a slow cooker at the chopped tomatoes, beans, Mexican paste, stock cube, corn and BBQ sauce.
Mix well to combine Add chicken breasts and nestle them into the sauce.
Season with Man Grind Cook on high for 4 hours or low for 8 Remove the breast and pull apart with two fork, return pulled chicken to the sauce.
Preheat oven to 180C Fan Bake To assemble the enchiladas take a large wrap and place about 3/4s of a cup of chicken filling in the wrap and roll up.
Line up in a baking dish seam side down Mix the tomato purée with the Taco Tuesday and pour down the centre of the enchiladas and then top with grated cheese.
Bake for 20 minutes until cheese is melted and golden.
Garnish with chopped avocado and sour cream.
Use the remaining chicken mixture for nachos or tacos or you can freeze it.

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February 29, 2024 Jessica Gray

BBQ Mexican Chicken Enchiladas

Name: BBQ Mexican Chicken Enchiladas
Ingredients: 3 large chicken breast; 1 can chopped tomatoes; 1 can kidney beans; 2 heaped tbsp Mexellent Paste; 1 chicken stock cube; 1 onion sliced; 2 cups frozen corn; 1/2 cup Sweet Bourbon St BBQ Sauce; Man Grind; 6 large wraps; 1/2 cup tomato purée; 1 tbsp Taco Tuesday; 1.5 cup grated cheese; Avocado to serve; Sour cream to serve

Easy slow cooker bbq chicken enchiladas that easily do two meals or half the mix can go in the freezer.

Filed in: Mexellent Paste, Sweet Bourbon St. BBQ sauce, Taco Tuesday

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