Barbecue Chicken Enchiladas

Y’all – I am trying my very hardest not to be an incredibly jealous person right now.

And quite honestly, I think I’m a jealous person by nature. Obviously, we all are – it’s just a human trait. But I live in Memphis. I work downtown. It’s beautiful outside. And it’s the third weekend in May.

What does that mean? Well, for those of you not from these parts – Memphis has a month long celebration every May (dubbed “Memphis in May”) and the third weekend, this weekend, is the World Championship Barbecue Festival – aka “Barbecue Fest”.

It’s an awesome weekend if you’re on a team. Or know someone on a team. Or, you know, are married to somebody on a team. However, the past few years, the husband has been in lock-down study mode so we haven’t been able to attend. So we were of course pumped to be able to go this year – until he found out he had to go out of town for work.

So yeah, I’ve tried not to be jealous. Of the smell of barbecue wafting through downtown as I walked to grab a turkey sandwich and head back to work. Of the pictures of people enjoying the beautiful, cool, sunny day down on the river just steps away from my office. And the thought of those same individuals, parking a chair in the grass, holding a cold beer, doing some high-quality people watching and shoveling down all of the delicious, smoky, sticky barbecue they want this weekend.

I might not get to celebrate with them – but I do have my ways of celebrating in spirit. Enter barbecue chicken enchiladas. Perfect to enjoy on your patio with a cold beer or two! Happy BBQ Fest weekend everybody!

Barbecue Chicken Enchiladas (Makes 5 enchiladas / 5 WW pts. per enchilada)

Ingredients

6 oz. boneless, skinless chicken breast, cooked and shredded

5 tortillas (I use Ole Extreme Wellness, High Fiber Low Carb)

3/4 c. shredded fat-free cheddar (divided)

1/4 c. shredded reduced-fat mozzarella cheese

3 Tbsp. chopped green onion

3/4 c. barbecue sauce (divided)

10 oz. red enchilada sauce

1 Tbsp. barbecue seasoning

3 Tbsp. chopped red onion

Heat oven to 350.

Begin by mixing 1/4 cup mozzarella and 1/4 cheddar together in a small bowl. Toss shredded chicken with mixed cheese, red onion, barbecue seasoning and 1/4 cup barbecue sauce.

In another medium bowl, mix together enchilada sauce and remaining 1/2 cup barbecue sauce.

BBQChickenEnchiladas-Assembly

Lay out your tortillas and start with 1/4 cup chicken mixture in the center of each one. Fold lengthwise, and then tuck the ends under. Repeat until chicken mixture is gone.

Spread a very thin layer of the enchilada sauce in the bottom of a 9×13 baking dish. Add your enchiladas and pour remaining sauce on top. Bake 20 minutes and remove. Sprinkle with 1/2 cup cheddar cheese and return to oven, baking another 5-7 minute until cheese has melted and sauce is bubbling.

PlatedBBQEnchilada

Sprinkle with green onion and serve.

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Okay, I’m a little more in the spirit now!

 

 

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BBQ Potato Skins

So my fair city of Memphis, Tennessee just came in 2nd. In worst cities for allergies.

Imagine my surprise. As I gasp through my watery eyes and itchy throat. And sneeze. Three times in a row. Boo on allergies.

But I can endure allergies this time of year. You know why? Cause Memphis ranks #1 in something else – barbecue. We know our barbecue. We take it very seriously. I mean, have you ever had BBQ nachos at a ball game? If not – you just haven’t lived my friend.

This is the time of year when outdoor festivals boast tons of delicious food. We have several crawfish festivals. We have a hot wing festival. And of course, there’s Memphis in May World Championship BBQ Cooking Contest, celebrating all the “swine” things in life. Yes, I went there.

Plated BBQ Potato Skins_Cookingonthebrightside

I had to satisfy my craving for BBQ the other night and needed to do so in healthy way! It was a beautiful weekend – and being a Memphian, I know that nothing goes with beautiful weather like hot BBQ and cold beer. So I whipped up these beauties which are great as an appetizer or for a dinner (since I love eating finger food for dinner!).

BBQ Potato Skins (Makes 10 skins / 2 WW Points each)

Ingredients

6 oz. boneless, skinless chicken breast

5 small/mini russet potatoes

1/2 cup shredded cheddar cheese, fat-free

1/2 cup barbecue sauce, divided (I use Corky’s – a local BBQ establishment)

1/3 cup chopped red onion

BBQ seasoning (I use Rendezvous – another local BBQ establishment.)

Salt and pepper.

Heat your oven to 400. Slice your potatoes in half and scoop out the centers, leaving a thin border around each one. I use a melon baller and throw the extra potato in some water so I can make mashed potatoes later in the week.

Sprinkle the insides of each potato skin with salt, pepper and some barbecue seasoning. Place the potato skins on a cookie sheet and bake for 10-12 minutes, then flip each one and bake another 10 minutes until “flesh” is tender when pierced with a fork.

Step by Step_BBQPotato Skins

While the skins are cooking, cook your chicken breast. Allow to cool and then shred. Mix with 3-4 Tbsp. of barbecue sauce and a few dashes of seasoning.

Once your skins are ready, divide shredded chicken between each skin. Sprinkle with red onion and cheddar. Bake another 8-10 minutes and then you are in business…

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I hope y’all have a great weekend!