6ozcheeseshredded (a combination of cheddar and colby jack is nice)
8tortillasfajita size is best
Preheat the oven to 350.
Mix the BBQ sauce with the enchilada sauce.
Remove ½ of the BBQ enchilada sauce and pour over the shredded chicken. Sprinkle BBQ seasoning, onion powder (or onions), and about half of the shredded cheese over and mix thoroughly.
Spread a spoonful of BBQ enchilada sauce in the bottom of a 9x13 pan.
Using a measuring cup or scoop, add ⅓ cup of the chicken mixture to a tortilla, spread out, and wrap. Repeat with other 7 tortillas.
Spoon the rest of the BBQ enchilada sauce over the top of the enchiladas, then sprinkle with the rest of the shredded cheese.
Bake for 20 minutes. Everything is cooked, so you're just crisping up the tortillas and melting the cheese.
For a bariatric portion, I reserve 5 ounces of the BBQ chicken enchilada mixture from the tortilla wrapping process, and I eat that portion of chicken topped with ½ ounce of shredded cheese, an extra spoonful of the BBQ enchilada sauce, and ½ avocado.