Easy BBQ Chicken Enchiladas

Posted on by pamalee
Easy BBQ Chicken Enchiladas
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Ingredients
  1. 1
  2. can (15 oz.) no-salt-added tomato sauce
  3. 1
  4. cup KRAFT Original Barbecue Sauce
  5. 1
  6. Tbsp. chili powder
  7. 3
  8. cups shredded cooked chicken breasts
  9. 1
  10. can (15 oz.) no-salt-added pinto beans, rinsed
  11. 1-1/2
  12. cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
  13. 2
  14. green onions, sliced
  15. 12
  16. corn tortillas (6 inch)
  17. 1
  18. cup shredded lettuce
  19. 1/4
  20. cup fresh cilantro, chopped
  21. 1
  22. tomato, chopped
Instructions
  1. HEAT oven to 350°F.
  2. MIX tomato sauce, barbecue sauce and chili powder in medium bowl until blended. Reserve 1/2 cup sauce for later use. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
  3. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese.
  4. BAKE 15 to 20 min. or until heated through. Top with remaining ingredients.
Notes
  1. How to Shred Cooked Chicken
  2. Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
  3. Make Ahead
  4. These delicious enchiladas can be assembled ahead of time. Refrigerate up to 24 hours before baking in 350ºF oven 25 to 30 min. or until heated through
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