ats
tgh
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.
Ingredients
- 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
Instructions
Full Recipes>>Monterey Chicken Enchiladas