Pulled Chicken Enchiladas
recipe

Delicious pulled chicken enchiladas filled with juicy shredded chicken and cheese dip. Perfect for weekend treats or gatherings.
Preparation Time: 3 hours 30 minutes
Serving Size: 4-6 servings

Ingredients:

- 4 chicken breasts
- Salt for seasoning
- 1 cup BBQ sauce
- 1 cup salsa
- 6-8 flour tortillas
- 2 cups cheese dip
- (Optional) shredded cheese

Instructions:

1. Place the chicken breasts in a deep baking dish or pot. Season with salt.
2. Mix the BBQ sauce and salsa together, then pour over the chicken.
3. Cover the dish with a lid or aluminum foil and bake at 250°F (125°C) for about 3 hours.
4. Remove the chicken from the liquid and discard the bones and skin. Shred the chicken using two forks.
5. Stir in 1-1½ cups of the cooking liquid into the shredded chicken and adjust the flavor. Add more BBQ sauce or salsa if desired.
6. Spoon the shredded chicken onto each flour tortilla and roll them up. Place the rolls seam-side down in a baking dish.
7. Spread cheese dip over the tortillas. (Add shredded cheese on top if desired.)
8. Bake the enchiladas at 450°F (225°C) for about 20 minutes or until the topping is golden brown.
9. Serve with a side salad.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 3 g

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