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BBQ Chicken Enchiladas

This recipe includes homemade enchilada sauce. You can, of course, use a can of pre-made enchilada sauce, but it will not be as flavorful or delicious as the homemade. I promise. 

The homemade enchilada sauce takes about ten minutes to prepare, and it will make your enchiladas so very delicious.

 

© 2016 – 2018, Tara Ziegmont. All rights reserved.

Print Recipe
BBQ Chicken Enchiladas
bbq-chicken-enchiladas
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 28 oz enchilada sauce see recipe 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?
  • 1/2 cup BBQ sauce
  • 28 oz shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded
  • 1 teaspoon onion powder use a whole sweet onion, chopped and sautéed if you can (we have a very picky eater)
  • 1 tablespoon BBQ seasoning
  • 1/8 teaspoon cayenne pepper more or less to taste (we skip this)
  • 6 oz cheese shredded, (a combination of cheddar and colby jack is also nice)
  • 8 tortillas fajita size is best
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 28 oz enchilada sauce see recipe 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?
  • 1/2 cup BBQ sauce
  • 28 oz shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded
  • 1 teaspoon onion powder use a whole sweet onion, chopped and sautéed if you can (we have a very picky eater)
  • 1 tablespoon BBQ seasoning
  • 1/8 teaspoon cayenne pepper more or less to taste (we skip this)
  • 6 oz cheese shredded, (a combination of cheddar and colby jack is also nice)
  • 8 tortillas fajita size is best
bbq-chicken-enchiladas
Instructions
  1. Preheat the oven to 350.
  2. Mix BBQ sauce with the enchilada sauce.
  3. Remove 1/2 of the BBQ enchilada sauce and pour over the shredded chicken. Sprinkle BBQ seasoning, onion powder (or onions), cayenne pepper, and about half of the shredded cheese over and mix thoroughly.
  4. Spread a spoonful of BBQ enchilada sauce in the bottom of a 9x13 pan.
  5. Using a measuring cup or scoop, add 1/3 cup of the chicken mixture to a tortilla and wrap. Repeat with other 7 tortillas.
  6. Spoon the rest of the BBQ enchilada sauce over the top of the enchiladas, then sprinkle with the rest of the with shredded cheese.
  7. Bake at 350 for 20 minutes. Everything is cooked, so you're just crisping up the tortillas and melting the cheese.
Recipe Notes

For a bariatric portion, I reserve 5 ounces of the chicken 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 enchilada sauce, and 1/2 avocado.

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