BBQ Chicken Enchiladas Recipe

Name: BBQ Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 whole Sweet Onion, Sliced; 1 pinch Salt; 28 ounces, fluid Red Enchilada Sauce; 1/2 cups Your Favorite BBQ Sauce; 3 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)

Servings: persons

2 Tablespoons Olive Oil
1/2 whole Sweet Onion, Sliced
1 pinch Salt
28 ounces, fluid Red Enchilada Sauce
1/2 cups Your Favorite BBQ Sauce
3 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)

1
Preheat oven to 375F.
2
In a large skillet, heat the olive oil on low-medium heat.
3
Add sliced onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes.
4
While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
5
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper.
6
Mix thoroughly.
7
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.
8
Stir until mixture comes together and turn off heat.
9
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish.
10
Take each tortilla and fill it with a little over half a cup of the chicken mixture.
11
Roll each up and set it in the baking dish.
12
Dump remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese.
13
Bake at 375F for 20-25 minutes.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 whole Sweet Onion, Sliced, 1 pinch Salt, 28 ounces, fluid Red Enchilada Sauce, and more.

Yes, BBQ Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

BBQ Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions