BBQ Chicken and Rice Enchiladas

No secret that Connie and I don't "do" hot, spicy foods.  Zero tolerance.  So, we pretty much bastardize every Tex-Mex recipe there is to make them Northern Ohio tolerable.  This is another one.

Preheat the oven to 400.

On the grill, I grilled two good sized boneless chicken breasts.  While I was doing that, I sautéed about half of an onion and some minced garlic in Canola oil in a large sautée pan on the oven top.  All the while, I was microwaving a bag of rice.

When the chicken was finished, I shredded it and added it to the onions/garlic.  Then added the rice.  Then I took some Sweet Baby Ray's BBQ sauce (I think hickory and brown sugar) and liberally stirred it in to the mix.  I added about 2 Tbl of Fireball Cinnamon Whisky.  (There.  There's your heat.)

I only had the big burrito sized tortillas, so they had to do.  I sprayed the bottom of a square baking pan that the burrito sized tortillas would fit in.  Then I added some BBQ sauce.

After letting my rice/chicken/BBQ sauce simmer for awhile, I added it to the middle of the burritos along with some shredded CoJack cheese.  Folded them up tightly and placed them in the baking dish.  Whole thing made a total of four, with a little bit to pour over the top.

I poured BBQ sauce over the top, along with a healthy bit of shredded cheese.  Covered with foil, and baked for about 25 minutes.

Tear Down List

I see a lot of posts on Facebook wanting a tear down list.

Here's a link to our Word document that we update constantly.  It's personal.  Lots of things (pictures, etc.) that we have up that look "normal" that we have to remind ourselves to make sure we take down.

Hope it helps someone get started making their own list.

Be safe!