½cupcaramelized onionschopped small, or 1 large onion sautéed until translucent and lightly browned
1½cupsfavorite sweet and spicy barbeque sauceI used this homemade bbq sauce
1½cupsred or green chile enchilada sauceI used green chile sauce
16ouncesMonterey Jack cheeseshredded, about 3-4 cups total
6-8white corn tortillasflour tortillas would work as well, sliced into wedges as pictured below.
Instructions
Preheat oven to 350°F. Stir together the enchilada sauce and the barbecue sauce and set aside. In the bottom of a 9x13 dish, place about ¼ cup of the sauce and then layer with tortillas.
Layer about half of the chicken over the tortillas and top with a couple tablespoons of the onions. Sprinkle with about 1/4 of the cheese and layer again with tortillas. Pour about 1/3 of the sauce over the tortillas, just enough to flavor and coat them.
Repeat the layers again with the chicken, onions, cheese and tortillas. Pour the remaining sauce over the top of the dish and sprinkle with the rest of the cheese.
Cover with foil and bake for 20-30 minutes, until the layers are almost bubbling. Uncover and bake for another 10 minutes or so until the dish is bubbling. Let rest at least 10-15 minutes before serving.
Notes
If you don't happen to have leftover BBQ chicken on hand, any pre-cooked chicken will work in this recipe. Just chop it up and toss it with a bit of bbq sauce.