BBQ Chicken Enchiladas - Dump and Go Dinner

8 Servings Recipe By Mommy Hates Cooking

Ingredients

2 cups cook and shred Chicken, Boneless Breasts
1 ounce Taco Seasoning
16 individual Flour Tortillas (6-inch/Small)
10 ounces Diced Tomatoes with Green Chiles
1 cup Corn, Frozen
15 ounces drain and rinse Black Beans, Canned
20 fluid ounces Red Enchilada Sauce
1/2 cups Barbecue Sauce
2 cups Mexican Cheese, Shredded

Freezer Containers

2 8x8 Baking Pans

Supplies

Nutritional Information

1 serving = 2 enchiladas
500 Calories
16g Total Fat
7g Sat Fat
0g Trans Fat
67mg Cholesterol
2135mg Sodium
58g Total Carb
4g Fiber
13g Total Sugars (Includes 0g Added Sugars)
29g Protein
13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Mommy Hates Cooking for same day cooking instructions.

11 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

Mix chicken and add taco seasoning according to package directions.
Fill the tortillas with meat, diced tomatoes and green chiles, corn, and black beans. Roll up tightly and place seam side down in greased baking dishes.
Combine the enchilada sauce and bbq sauce and pour on top.
Top with cheese, then top with any remaining beans, corn, or tomatoes.
Cover with foil, label and freeze.

30 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Thaw: In fridge
Bake at 375• for 30 minutes.