I had a new idea for one of my Frankenstein food recipes last weekend. I thought, “What if I take shredded barbeque chicken and somehow turn it into enchiladas. I shall call it Barbequenchiladas!”
First thing I did was prepare shredded chicken in a crock pot. I flavored it with the barbeque usuals: apple vinegar, garlic, onion, mustard, and brown sugar. Then, I seasoned the inside of tortillas with sweet and spicy barbeque sauce. I filled them with the chicken, red onion, sweet corn, and extra sharp cheddar. I rolled them up and put some more sauce on the outside. Then cooked them at 350. It took about half an hour to cook. They tasted pretty good, but I had originally thought about making corn bread and using it as part of the stuffing. I think that would have worked along with corn tortillas instead of the flour kind I used. That might make it more like a tamale though.
Maybe some baked beans inside next time? Maybe Macaroni and cheese? Jenny scoffed at that, but I pointed out that all great barbeque dinners come with mac and cheese. And I know of at least one Mexican restaurant in Lincoln that serves Mac and Cheese Burritos which several co-workers say taste great.
