Fall Chicken Enchiladas

Y'all were right about that apple barbecue sauce, it made a terrific pizza!  Take your favorite dough, top with apple BBQ sauce, pulled chicken or pork, sliced red onion, thinly sliced apples and a nice sharp cheddar.  Done!


Another great use for the sauce?  Enchiladas.  I recently tried out a fall-themed variation of the mexican dish with stellar results.  I'd fully recommend making a double batch (what I actually did) and freezing some for a hurricane rainy day.

Butternut Apple Chicken Enchiladas
Serves 4-6

4c poached chicken, shredded or cubed
1c cooked chickpeas
2c roasted squash cubes (I used cheese squash, but choose your favorite varietal)*
2c shredded kale (or more)
1/2 red onion, thinly sliced
1 batch apple BBQ sauce
6-8oz sharp cheddar, shredded
8 whole wheat tortillas

Preheat the oven to 375deg.

In a large bowl, combine chicken, chickpeas, squash, kale, onion, 1c shredded cheese and ~3/4c barbecue sauce.  If the mixture looks a little dry, add a bit more sauce.  Set mixture aside while you prepare the baking dish.  Spray a 9x13 pan with nonstick spray, or spread a little bit of sauce along the bottom.

Add a heaping 1/2c filling mixture to each tortilla and roll up.  Transfer to the baking dish.  Once all the tortillas have been filled, top evenly with the remaining sauce and top with the rest of the cheddar.  Bake for 20-25min, until the cheese is melted and the sauce is bubbly.

*To roast the squash, I cubed the mixture and roasted at 400deg until the edges had browned and started to caramelize.

Which would you make first, the pizza or enchiladas?

If you haven't done so already, don't forget there's still time to enter my giveaway!!