Directions
- 1Preheat oven to 350 degrees.
- 2In a large bowl, combine chopped chicken, beans, corn, green chiles, 1 cup cheese, 1 tbsp bbq seasoning, salt, and pepper. Toss well to combine.
- 3Assemble the enchiladas. Lay a tortilla flat and scoop a large spoonful into the tortilla. Roll up and place the seam side down in a baking dish. Repeat until you run out of filling and tortillas.
- 4Spray the tortillas with a little oil then drizzle bbq sauce on top of the tortillas and brush them to coat. Drizzle a little ranch dressing on top then place in the oven to bake.
- 5Remove the baking dish from the oven and top with shredded cheese. Place it back in the oven to bake until the cheese is melted and slightly crispy on the edges.
- 6Top with fresh cilantro and diced onion. Serve warm and enjoy!
Ingredients
- 4-5 cup rotisserie chicken, chopped
- 1/2 cup canned corn, drained and rinsed
- 15 oz baked beans, drained
- 1-2 cup mexican blend cheese, shredded
- 4 oz green chiles
- 1 tbsp bbq seasoning
- salt (optional)
- pepper (optional)
- avocado oil or olive oil (optional)
- 12-14 flour taco sized tortillas
- 1/3-1/2 cup bbq sauce
- ranch dressing (optional)
- fresh cilantro, for garnish (optional)
- red onion, diced for garnish (optional)
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