BBQ Mexican Chicken Enchiladas
Rated 5.0 stars by 1 users
Author:
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
- 1 chicken stock cube
- 1 onion sliced
- 2 cups frozen corn
- Man Grind
- 6 large wraps
- 1/2 cup tomato purée
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- 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.
