Even though we don’t serve Mexican food here at Martin’s, we still love the stuff as much as anyone. It’s also one of our favorite things to make at home.
We came up with a recipe for enchiladas that uses our famous Alabama White Sauce, which keeps the flavor big and your shopping list small. Now, we used corn tortillas for our recipe, ‘cause we think they’re a little more authentic. Let’s be honest though, we’re making enchiladas with barbecue sauce here, so if you prefer to use flour tortillas, go right ahead and use them, just be sure you get the small ones.
1 pre-cooked rotisserie chicken, meat removed and shredded (or about 6 cups of shredded cooked chicken)
1 ½ cups Martin’s Bar-B-Que Alabama White Sauce
1 ½ cups sour cream
2 cups shredded Mexican cheese blend
2 cups chopped cilantro
About 18 6-inch soft corn or flour tortillas
Preheat oven to 350.
In a large mixing bowl, combine chicken, ½ cup Alabama White Sauce, ½ cup sour cream, 1 cup cheese, and 1 cup chopped cilantro.
Put about ¼ cup of the chicken mixture in the center of a tortilla and roll it up, placing seam-side down in a large baking dish. Continue filling and rolling tortillas until you’ve used up all the chicken. Place rolled tortillas snugly next to each other so they don’t loosen or come open.
In a medium bowl, combine remaining Alabama White Sauce and sour cream. Spoon evenly over enchiladas, and spread out with the back of the spoon. Cover evenly with remaining cheese and bake for 30-45 minutes, or until the edges of the dish are browned and bubbly. Sprinkle with remaining chopped fresh cilantro before serving.