BBQ Chicken Enchiladas

September 10, 2012 (Last Updated: March 25, 2020)
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overhead closeup of a baking dish of enchiladas with red sauce, cheese, and scallions on top

Enchiladas are an excellent go-to meal for weeknights as well as for entertaining guests. I think it’s rare to meet someone who doesn’t appreciate enchiladas in some capacity. You can make them with a myriad of fillings and sauces that can appeal to nearly anyone. You can make them vegetarian or meaty, low-fat or high-fat, authentic or inauthentic.

a closeup of three bbq chicken enchiladas on a plate topped with cheese and scallions

I’ve seen them made with flour tortillas, but I generally stick with corn. It’s typically how enchiladas should be made, and even if I sway in the authenticity department, I can’t really bring myself to substitute flour tortillas for corn when it comes to enchiladas. But do as you wish 🙂 This is a tortilla-friendly zone.

overhead view of a rectangular baking dish of enchiladas with red sauce and cheese on top

BBQ chicken is decidedly not Mexican. But it’s a pretty fantastic flavor profile for enchiladas, and I definitely look forward to making these again. The BBQ sauce, which was added to the enchilada sauce, created a wonderfully complex flavor with a nice sweetness. I used canned enchilada sauce and homemade BBQ sauce. You can use whatever sauces are your favorites. You can even shred store-bought rotisserie chicken to save time.

three bbq chicken enchiladas on a plate topped with cheese and scallions

This is meant to be EASY. Just promise to use high quality ingredients, and PLEASSSSE shred your own cheese. Pre-shredded cheeses contain anti-caking agents which will not allow the cheese to melt quite as beautifully as when you shred it yourself. I personally include cheese-shredding into my daily workout 😉 It takes away some of the guilt!

a closeup of enchiladas with bbq sauce and cheese in a baking dish
overhead closeup of a baking dish of enchiladas with red sauce, cheese, and scallions on top

BBQ Chicken Enchiladas

Victoria
A tangy, sweet, and spicy twist on chicken enchiladas. Use your favorite BBQ sauce and store-bought or homemade red enchilada sauce for this fun and easy recipe.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 4 to 6 servings
Calories 481 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • Kosher salt
  • 1 1/4 to 1 1/2 lbs boneless skinless chicken breasts cooked and shredded into bite-size pieces (3 1/2 cups)
  • 2 oz sharp cheddar cheese shredded
  • 2 oz Monterey Jack cheese shredded
  • 1 1/2 cups red enchilada sauce homemade or store-bought
  • 1 1/2 cups BBQ sauce homemade or store-bought
  • 12 to 14 corn tortillas
  • 1 scallion sliced

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a skillet over medium heat. Add the onion, season with salt and saute until softened, about 5 minutes. Add the onions to a mixing bowl. Add the shredded chicken and half of each of the cheeses.
  • Stir together the enchilada sauce and BBQ sauce. Add 1 cup of the sauce to the chicken/cheese filling and stir until combined. Spread 1/2 cup of the sauce on the bottom of a 13-by-9-inch baking dish.
  • Gently warm the tortillas either in a microwave covered by a damp paper towel or individually in a dry skillet over medium-heat to make them soft and pliable (otherwise they will crack and break as you roll them). While each tortilla is still warm, fill it with several tablespoons of filling and roll it tightly closed. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  • Spread the remaining sauce over the enchiladas and top with the reserved cheeses. Bake for about 20 to 25 minutes or until bubbly and hot and the cheeses have melted. Top with the sliced scallions and serve immediately.

Notes & Nutrition

Servings 6.0 * calories 481 * Total Fat 20 g * Saturated Fat 9 g * Monounsaturated Fat 4 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 113 mg * Sodium 615 mg * Potassium 136 mg * Total Carbohydrate 40 g * Dietary Fiber 4 g * Sugars 17 g * Protein 32 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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