Monterey Chicken Enchiladas

Just don’t trip as you walk to the table holding the hot pan…barbecue sauce is a pain to clean off curtains.  Although, thank goodness for the enchiladas staying put in the pan, so I could still serve them as dinner!

I may have been holding my breath slightly as I served these Monterey chicken enchiladas to my family.  Who knows what they are going to think when I decide to do a crazy dinner idea!  Thankfully, most of them enjoyed every bite.  Only the youngest snubbed his nose, and he doesn’t count because he would live on Ramen if we let him.

Monterey Chicken Enchiladas

These Monterey Chicken Enchiladas are full of barbecue chicken, tomatoes, and cheese. Great dinner recipe for busy nights.

  • 1 teaspoon olive oil
  • 1 cup diced green pepper
  • 2 cups cooked, chopped chicken
  • 1 - 14 ounce can Red Gold Petite Diced Tomatoes, drained and divided
  • 1 cup barbecue sauce, divided
  • 2 1/2 cups cheddar jack shredded cheese, divided
  • 1/4 cup water
  • 8 - 8 inch flour tortillas
  • 8 sliced cooked bacon, crumbled
  • 2 diced green onions


  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil on medium heat in a large skillet. Add the green peppers and saute for 3-4 minutes.
  3. Add the chicken, 1 cup tomatoes, and 1/2 cup barbecue sauce. Stir together until heated through.
  4. Add 1 cup of the cheese and stir until melted.
  5. Stir together the remaining 1/2 cup barbecue sauce and water. Spread half of this mixture in the bottom of a 9x13 baking dish.
  6. Lay the tortillas out on the counter and divide the chicken mixture evenly down the center of the tortillas. Roll them up tightly and place side by side in the prepared pan.
  7. Spread the remaining thinned barbecue sauce on top of the tortillas. Sprinkle the crumbled bacon evenly over the top, and then top with the remaining cheese.
  8. Place the pan in the oven and bake for 20 minutes.

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