Another recipe on the list bites the dust

Another cold day here in Amman…I am not sure if I will be going outside despite the sunny sky. I can think of tons of things to get done around the house especially tackling my closet that seems to be full of clothes that don’t fit me anymore as am hitting the 20th week in my pregnancy. No complaint though…I can only dream of getting back in shape once my bambino is here inshalla!!!
Today was the time to try another new recipe on my list…BBQ chicken Enchiladas…it was so good that we devoured the whole pan…If you like a lighter version of Enchiladas, then this is the recipe for you…enjoy!!

BBQ Chicken Enchiladas

12 white flour tortillas
4 chicken thighs, boiled, skinned and shredded

1 amount of red enchilada sauce (recipe follows)
1/2 cup of your favorite BBQ sauce
1 medium onion, sliced
Salt, Pepper
2 tablespoons olive oil
2 cups shredded sharp cheddar cheese or Colby Jack cheese


Preheat oven to 180c or 350F.

Mix enchilada sauce into a bowl and add in the BBQ sauce until combined.
In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 7-8 minutes.

Add shredded chicken to onions with a pinch of pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1 cup cheddar cheese and. Stir until mixture comes together and turn off heat.

Pour a drizzle of enchilada/BBQ sauce mix in the bottom of a baking dish. Take each tortilla and fill it with chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake for 20-25 minutes till bubbly and cheese has melted completely.

Red Enchilada Sauce
1 tablespoon olive oil
2 cloves garlic, minced
½ a small onion, minced
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1 small pack of tomato paste
2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and onion sauté for 1 to 2 minutes. Add oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.


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