Hey there, food lovers! If you’re craving a tasty, filling, and protein-packed meal, these BBQ Pulled Chicken Enchiladas are exactly what you need! They’re loaded with flavors, so simple to make, and a hit with everyone. The juicy pulled chicken, the gooey melted cheese, and that sweet BBQ sauce will make your taste buds dance! Let’s dive into how to make this scrumptious dish that’s bound to become a favorite.
Method
Cook the Chicken
Start by preparing the chicken for the pulled filling. Place the chicken breasts, onion, peppers, passata (or tinned tomatoes), BBQ seasoning, BBQ sauce, Worcester sauce, balsamic vinegar, honey, chicken stock pot (or cube), and water into your slow cooker. Set it to cook on high for 4 hours, or on low for 6-8 hours, allowing the flavors to meld together and the chicken to become incredibly tender. If you don’t have a slow cooker, don’t worry! You can make it on the stovetop. Simply add all the ingredients to a saucepan, bring it to a boil, and then lower the heat. Let it simmer for around 40 minutes, checking occasionally to ensure the chicken stays tender. Once the chicken is cooked and the flavors have combined, use two forks to shred the chicken directly in the sauce.
Assemble the Enchiladas
After the chicken is ready, it’s time to assemble the enchiladas. Lay a large wrap flat and place about 1/4 of the shredded chicken mixture in the center. Be sure to evenly distribute the sauce and chicken filling for the best taste in every bite. Carefully roll the wrap to enclose the filling and place it seam-side down in either your air fryer or a baking dish. Repeat this process for the remaining wraps.
Cook the Enchiladas
Now comes the fun part! Whether you’re using an air fryer or baking in the oven, the goal is to cook the enchiladas until they’re golden and bubbly. If you’re using an air fryer, set the temperature to 190°C (375°F) and cook the enchiladas for about 10 minutes, keeping an eye on them to prevent overcooking. Alternatively, you can bake them in the oven at the same temperature. Both methods should give you that crispy, golden finish on the outside while keeping the inside soft and cheesy. Once cooked to perfection, drizzle some extra BBQ sauce on top to enhance the flavor and add a little extra zing!
Necessary Tools
- Slow cooker or saucepan
- Two forks (for shredding the chicken)
- Air fryer or oven
- Baking dish (if not using air fryer)
BBQ Pulled Chicken Enchiladas A Flavorful Feast!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes4
hours4
hours10
minutesIngredients
630g chicken breast
1 onion
1.5 peppers (I used a red and half a yellow)
400g passata or tinned tomatoes
1 tbsp BBQ seasoning
1 tbsp BBQ sauce
1 tbsp Worcester sauce
1 tbsp balsamic vinegar
1 tsp honey
1 chicken stock pot or cube
400ml water
For the Enchiladas
4 large wraps
100g mozzarella cheese mix
1 tbsp BBQ sauce
Directions
- Cook the Chicken Place all the ingredients for the pulled chicken into a slow cooker on high for 4 hours (or low for 6-8 hours). If you don’t have a slow cooker, add everything to a saucepan, bring to a boil, then reduce the heat and let it simmer for 40 minutes. The chicken should be tender enough to shred with two forks.
- Assemble the Enchiladas Once your chicken is ready, place 1/4 of the mixture in the center of a large wrap. Roll it up tightly and place it in an air fryer or a baking dish. Top each with the remaining sauce and sprinkle with mozzarella cheese.
- Cook Air fry or bake in the oven at 190°C (375°F) for about 10 minutes or until golden and bubbly. Once they’re cooked to perfection, drizzle with extra BBQ sauce for that extra zing!
Notes
- Shredding Chicken If you’re using the stovetop method, make sure to keep an eye on the chicken as it simmers. You’ll know it’s ready for shredding when it easily pulls apart with a fork. If you let it go too long, it might dry out, so keep that in mind!
- Wrap Size These wraps are quite large, so if you want to make smaller portions, feel free to divide the recipe into 5 or 6 wraps instead of 4. This will help you stretch the dish further for more servings.
Serving Suggestions
These BBQ Pulled Chicken Enchiladas are perfect on their own or served with a side of crispy tortilla chips, a fresh salad, or some creamy guacamole. For an added twist, you could pair them with a refreshing lime wedge for some zesty fun!
Fun Fact
Did you know that enchiladas date back to ancient times? The first recorded version of the dish was found in Aztec culture, where they were known for rolling tortillas around fillings and soaking them in chili sauce. Talk about a timeless classic!
Conclusion
This BBQ Pulled Chicken Enchiladas recipe is the ultimate combination of tasty, easy, and satisfying. It’s perfect for a weeknight dinner, a casual get-together, or when you’re just craving something hearty. Give it a try, and I promise it’ll become a regular on your menu! Enjoy!
