28ozenchilada saucesee recipe linked above or a 28-ounce can of commercial sauce, but really - why would you let someone else season your enchilada sauce when making it is so quick and easy?
3/4cupBBQ sauceyou could also make this from scratch, but we use a bottle from the store.
28ozshredded chickenfrom a can or 1.5 pounds of boneless chicken, cooked and shredded
1teaspoononion powderuse a whole sweet onion, chopped and sautéed if you can (we have a very picky eater who won't tolerate onions in anything)
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 1/2 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 1/3 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 1/2 ounce of shredded cheese, an extra spoonful of the BBQ enchilada sauce, and 1/2 avocado.