I was going for the flavor of my BBQ Enchilada Recipe without turning on the oven and making the kitchen hot.
BBQ Chicken Tacos With Corn & Black Bean Relish
1 whole Rotisserie Chicken
1 cup Enchilada Sauce
1/2 cup Barbecue Sauce
2 cups Shredded Cheese
3 tablespoons torn Cilantro
6-8 small Tortillas
Take the skin off and shred the chicken into a large bowl. Add the enchilada sauce and the barbecue sauce. Stir gently to combine. Heat the chicken mixture in the microwave for 2 minutes or until warmed through.
Corn and Black Bean Relish
I’m using this as a condiment, but really it’s a salad/side dish in its own right. Also, its awesome potluck or picnic fare!
2 cups frozen Corn (thawed)
1 14 oz. can Black Beans
3 Green Onions (finely minced)
2 cups Grape Tomatoes (halved)
3 tablespoons chopped Cilantro
Rinse and drain the black beans with cool water. Combine all ingredients in a big bowl and toss with the dressing.
For the Dressing:
1/4 cup Garlic Olive Oil
3 tablespoons Red Wine Vinegar
1 teaspoon Ground Cumin
About 10 Dashes of Tabasco Jalapeno Sauce
Salt & Pepper
Combine all ingredients in a tightly closed jar and give it a good shake! Toss with the corn and bean mixture and refrigerate until time to serve.
To serve, layer the chicken, corn & black bean relish, cheese, and cilantro on the tortilla.
Kathleen Rear 