When you have a bunch of leftover BBQ chicken like we did (from Western Weekend), what do you do with all the extra chicken? I can only eat chicken prepared the same way about five times in a row....no more!
So, I pulled the meat off of four halves and cut it up into chunks to make BBQ Chicken Enchiladas.
1 lb bbq chicken or ground turkey or chicken meat, beef, etc.
1 large can of enchilada sauce-green or red
1 bag of Monterey Jack cheese or the cheese of your choice
1 onion, chopped
1 cup diced broccoli or zucchini
Minced garlic to taste
1 can corn
1 can black beans, rinsed
1 can of sliced black olives (optional)
1 can stewed or diced tomatoes, drained
½ teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
If you're using ground beef, turkey or chicken, brown the meat with onion and garlic, drain any fat. Add Cumin, chili powder and salt and pepper and stir.
In large bowl, combine meat mixture, black beans, corn, stewed tomatoes & olives together. Pour enough enchilada sauce to cover the bottom of a 9x13 dish. Fill corn tortillas with mixture and place seam side down in dish. Cover with remaining enchilada sauce and sprinkle with cheese.
Cover with foil and bake at 350 degrees. Uncover and bake for an additional 10 minutes until cheese is melted. Serve with salsa, sour cream etc.