PULLED CHICKEN ENCHILADAS

Place chicken breasts in large bowl and drizzle with 1 tbsp of the oil. Sprinkle chicken rub all over and toss well to coat evenly. Place in small baking dish and cover with foil. Roast in preheated 250°F oven or smoker for 2 hours. Let rest for about 10 minutes before pulling chicken apart with 2 forks in the same dish and incorporating the juices. Stir in BBQ sauce to combine.

Enchilada Sauce: Meanwhile, whisk together tomato paste, 1 cup water and BBQ sauce in saucepan. Whisk in chili powder, garlic powder, oregano, cumin, onion powder and salt until combined. Bring to a gentle simmer over medium heat. Simmer gently, stirring occasionally, for 10 minutes. Remove from heat.

Stir 1 cup of the cheese, 1/2 cup of the cilantro and onion into pulled chicken mixture until combined. Stir in 1/3 cup of the Enchilada Sauce to moisten.

Wrap tortillas in damp paper towel and microwave for 15 seconds to soften. Heat some of the remaining oil in large nonstick skillet over medium heat. Quickly pan-fry each tortilla on both sides, adding more oil if necessary (this will help them not fall apart when rolling).

Spoon about 1/3 cup of the chicken mixture along centre of each tortilla. Gently roll tortilla around the filling and place in a greased 9 x 12-inch baking dish, seam side down. Repeat with all the filling and tortillas.

Spoon remaining Enchilada Sauce overtop and sprinkle with remaining 1 cup cheese. Bake in preheated 400°F oven for 10 to 15 minutes or until tortillas are golden. Let stand for about 5 minutes before serving. Sprinkle with remaining cilantro and serve with sour cream, if using.

Tips: If using 8-inch tortillas, you will need only 8. Enjoy these delights from The Carbon Bar alongside some Mexican rice or beans.

The Carbon Bar Chicken Rub: In small bowl, combine 3 tbsp brown sugar, 2 tbsp Longo’s Essentials Paprika, 1 tbsp kosher salt, 1 tsp each Longo’s Onion Powder and Longo’s Essentials Garlic Powder, 1/2 tsp each ground coriander, Longo’s Essentials Ground Cumin and Longo’s Essentials Ground Mustard, 1/4 tsp pepper and 1/4 tsp fennel seeds, ground (optional). Makes about 1/2 cup. Reserve remaining rub for another use.