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The best simple and easy, healthy BBQ chicken enchilada recipe and tutorial. These delicious enchiladas can be made with wheat flour or corn tortillas for a gluten-free meal. The creamy red sauce is homemade with barbecue sauce added in at the last minute to make a sweet and spicy blend that’s baked to perfection. Prepare the chicken in the slow cooker, Instant Pot, or crockpot or even buy canned chicken for a quick meal. 

The Best BBQ Chicken Enchiladas

These BBQ chicken enchiladas are my family's favorite because they're loaded with chicken smothered in sweet BBQ sauce and spicy enchilada sauce and topped with generous amounts of cheese.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Main Dish
Cuisine Mexican
Servings 8 enchiladas


  • 28 oz enchilada sauce see recipe linked 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?
  • 3/4 cup BBQ sauce you could also make this from scratch, but we use a bottle from the store.
  • 28 oz shredded chicken from a can 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 who won't tolerate onions in anything)
  • 1 tablespoon BBQ seasoning
  • 6 oz cheese shredded (a combination of cheddar and colby jack is nice)
  • 8 tortillas fajita size is best


  • Preheat the oven to 350.
  • Mix the BBQ sauce with the enchilada sauce.
  • Remove 1/2 of the BBQ enchilada sauce and pour over the shredded chicken. Sprinkle BBQ seasoning, onion powder (or onions), and about half of the shredded cheese over and mix thoroughly.
  • Spread a spoonful of BBQ enchilada sauce in the bottom of a 9x13 pan.
  • Using a measuring cup or scoop, add 1/3 cup of the chicken mixture to a tortilla, spread out, and wrap. Repeat with other 7 tortillas.
  • Spoon the rest of the BBQ enchilada sauce over the top of the enchiladas, then sprinkle with the rest of the shredded cheese.
  • Bake for 20 minutes. Everything is cooked, so you're just crisping up the tortillas and melting the cheese.


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