BBQ Chicken Enchiladas
October 10, 2011 Nicole Kreidle

BBQ Chicken Enchiladas

Posted in Dinner, Sides, Snacks

Okay let me start this recipe by settling your mind…yes I know these are not in any way traditional enchiladas. Today my mother explained to me the multi-hour long process of making enchiladas from scratch and while I look forward to doing that one day soon, this recipe is MUCH easier. And delicious to boot.

bbq chicken enchiladas

makes 9 x 13 pan, serves 7 – 8 people

in case you are wondering there is also delicious beer and sweet potatoes in this picture...yum


8 flour tortillas

28 oz can enchilada sauce

1/2 cup bbq sauce

4 chicken breasts, shredded

1 medium red onion, halved and sliced

olive oil to coat pan

1 bell pepper, any color, diced

1/3 cup corn

1 1/2 cups cheddar cheese, grated


Preheat oven to 375 degrees

Prepare chicken. I use the par boiling method for 15 – 20 minutes because it stays tender and is easily shredded. You could also use grilled chicken for extra smoky flavor

In a separate large pan, slowly saute onion in olive oil over medium low heat until very soft and caramelized. Add in corn, peppers, shredded chicken and 1/2 cup of cheese. Keep warm

Mix enchilada sauce and bbq sauce together

Spread 1/4 of sauce in bottom of 9 x 13 pan. Mix 1/2 the remaining sauce in with chicken and vegetables.

Once chicken, vegetables and sauce are fully mixed create enchilada rolls. Take about 1/8 of chicken mixture and spread in tortilla to roll. Roll tortilla around mixture and place in pan, seam side down

After all 8 tortillas are rolled, pour remaining sauce over enchiladas and sprinkle with remaining cheese

Bake in over for 25 – 30 minutes until melty and slightly browning

Comments (2)

  1. Meghan 7 years ago

    I am so jealous of Kevin because he gets to eat all this delicious stuff!

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