These Monterey Chicken Enchiladas are loaded with barbecue chicken, cheese, and tomatoes. This is a quick and easy dinner recipe that your entire family will enjoy.
My family has started to boycott sweets. I’m not sure I know who they are anymore!! I mean seriously, how can you live with me and not like sweets? This is boggling my mind for sure!
Ok, fine. I guess if you have sweets around 24/7, it can get pretty old. I still haven’t gotten to that point of not wanting the sweets. Although, I’m pretty sure my jeans would love it if I could join the no sweets train a little more often.
Since the desserts I have been making have been going untouched, I need to get back to creating some more savory dishes. This family of mine insists that Dark Chocolate Layer Cake just doesn’t work for dinner. So it’s time to find some more dinner recipes that will get devoured.
The past few weeks we have been pretty boring in the dinner department. Sticking to a few basic recipes and some takeout has become the new normal.
Well, no more normal. I get tired of the same main dishes all the time, and it makes me want to create something new and exciting.
Although, ask my husband to tell you about the time I decided to get creative with his taco night. Oh, boy! Don’t mess with a hungry hubby and his tacos!
He still insists that taco ring is not tacos, but whatever! I still blame that night for my phobia of making dinner. LOL!
This week I decided to get a little crazy in the kitchen. Usually I just make these easy Chicken Enchiladas when I get a Mexican craving, but then every once in a while I get that itch to create a fun and different dinner.
My husband’s go to meal at Chili’s is their Monterey chicken. He orders it almost every single time we eat there so, I decided to take the flavors from that dinner and give it a slight Mexican twist.
Barbecue chicken, diced tomatoes, green peppers, and cheese make up the easy filling in the tortillas. Barbecue sauce, bacon, and more cheese on top really make this meal delicious.
This is an easy dinner to get on the table quickly if you prep some things ahead of time. You could chop the meats and veggies the night before to save some prep time.
Even better, you could make this entire dish the night before or the morning of, and then refrigerate it until dinner time. Make sure to set it out about 30 minutes before you put it in the oven though.
How to make Monterey Chicken Enchiladas:
- Heat oil in large skillet. Sauté green peppers until soft. (full recipe at bottom of post)
- Add chicken, tomatoes, and barbecue sauce and stir until heated through. Stir in cheese.
- Stir together the rest of the barbecue sauce and some water. Spread half of it in a 9×13 pan.
- Lay out 8 tortillas. Spoon the chicken mixture evenly down the centers of the tortillas.
- Roll up tightly and place side by side in the prepared pan.
- Spoon the rest of the barbecue sauce mixture on top of the enchiladas.
- Sprinkle with bacon and cheese and bake for 20 minutes.
- Serve immediately with green onions and tomatoes.
I may have been holding my breath slightly as I served these chicken enchiladas with diced tomatoes to my family. Who knows what they are going to think when I decide to do a crazy dinner idea!
Thankfully, most of them enjoyed every bite. Only the youngest snubbed his nose, and he doesn’t count because he would live on ramen noodles if we let him.
More easy dinner recipes you may like:
- Mexican Chicken Tater Tot Casserole
- Chicken Alfredo Ravioli Lasagna
- Spicy Chicken and Rice Soup
- Fiesta Nacho Chicken Casserole
- Chicken Enchilada Soup
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Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 85mgSodium: 1146mgCarbohydrates: 46gFiber: 3gSugar: 14gProtein: 27g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Monterey Chicken Enchiladas was first published on April 21, 2016. The photos and post were updated and republished on May 14, 2020.