BBQ Chicken Enchiladas

My sis, knowing how much I love anything and everything that involves barbecue sauce, passed this recipe along to me via the Pioneer Woman. YUM. Seriously.
We had refried beans and Spanish rice on the side.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/bbq-chicken-enchiladas/

Servings:  4

Ingredients:

• 2 Tablespoons Olive Oil
• ½ whole Sweet Onion, Sliced
• 1 pinch Salt
• 28 ounces, fluid Red Enchilada Sauce
• ½ cups Your Favorite BBQ Sauce
• 4 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 Tablespoon BBQ Seasoning
• 1 pinch Cayenne Pepper
• 1 cup Shredded Cheddar Cheese, Divided
• 1 cup Shredded Colby-jack Cheese, Divided
• 8 pieces Whole Wheat Tortillas (large)

Preparation:

1. Preheat oven to 375F.
2. In a large skillet, heat the olive oil on low-medium heat. Add sliced onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
3. Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of the enchilada/BBQ sauce mixture and add half of the cheddar cheese and half of the colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with a little over half a cup of the chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese. Bake at 375F for 20-25 minutes.