Monday, April 23, 2018

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.

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