Tex-Mex and BBQ are a dream team in this punched-up version of classic weeknight chicken enchiladas. An extra drizzle of our Original sauce takes this comfort food over the top.
2 Tbsp canola or vegetable oil
1 small red onion, diced
1 green bell pepper, diced
1 (4 oz) can diced green chiles
1 (15.5 oz) can black beans, rinsed and drained
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs boneless skinless chicken breasts, shredded (or diced) and warmed
1 1/4 cups red enchilada sauce
1/2 cup Head Country BBQ Hot & Spicy Sauce
8 large flour tortillas
3 cups C
Garnish: chopped fresh cilantro
Preheat the oven to 350˚F. Grease a 9x13-inch baking dish lightly with cooking spray. Set aside.
Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add red onion and bell pepper. Cook for 3 minutes, stirring occasionally, until softened. Stir in green chiles, black beans, salt and pepper, cooking for another minute or two until warmed through.
Add the vegetable mixture to a large bowl with cooked chicken. Stir to combine and set aside.
In a small bowl, whisk together enchilada sauce and Head Country BBQ Hot & Spicy Sauce until combined.
To assemble the enchiladas, lay out one tortilla at a time on a flat work surface. Spread it with 2 Tbsp sauce all over. Add a few spoonfuls of the chicken mixture then top with a ⅓ cup cheese. Roll up the tortilla and place seam-side down in the prepared baking dish. Repeat with remaining sauce, filling, cheese, and tortillas.
Pour the rest of the sauce on top, spreading evenly over the enchiladas. Top with remaining shredded cheese in an even layer.
Bake, uncovered, for 20 to 25 minutes until the cheese is melted. Remove from the oven and top with fresh cilantro before slicing and serving.