BBQ Mexican Chicken Enchiladas
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.
