Ingredients
2tbspvegetable oil
1small red onion,peeled and diced
1.5lbschicken breasts,boneless, skinless, diced into small ½-inch pieces
salt and pepper
4ozOld El Paso diced green chiles,1 can
15.5ozblack beans,1 can, rinsed and drained
½cupwhole-kernel corn
8Old El Paso large flour tortillas,1 package
3cupsMexican-blend cheese,shredded
1¼cupsred enchilada sauce,like Old El Paso
½cupBBQ sauce
¼cupfresh cilantro,chopped, extra diced red onions, optional toppings
Preparation
Preheat the oven to 350 degrees F.
In large skillet, heat the oil over medium-high heat.
Add the red onion, then sauté for 3 minutes, stirring occasionally.
Add the diced chicken and green chiles, then season with salt and pepper.
Sauté for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through.
Stir in the beans and corn until combined. Remove from heat and set aside.
In a separate bowl, whisk together the enchilada sauce and BBQ sauce until combined. Set aside.
Lay out a tortilla on a flat work surface, then spread two tablespoons of sauce over the surface of the tortilla.
Add a few spoonfuls of the chicken mixture, then sprinkle with ⅓ cup of cheese.
Roll up the tortilla, then place them in a greased 9 x 13-inch baking dish.
Repeat with the remaining tortillas and filling.
Spread the remaining enchilada sauce and sprinkle the remaining shredded cheese on top of the tortillas.
Bake uncovered for 20 to 25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven.
Serve warm, garnished with chopped fresh cilantro and extra diced red onions, and enjoy!
