Trust Me…The BBQ Sauce Works!
Yes, this recipe was totally inspired by the nostalgic BBQ chicken pizza we all used to love in the 90s. But as it turns out, BBQ sauce really does pair surprisingly well with chicken enchiladas. ♡
The sauce ends up striking this irresistible sweet-meets-savory balance, thanks to the smoky BBQ paired with red enchilada sauce. Add in tender shredded chicken, hearty black beans, and plenty of melty cheese, and every bite ends up tasting like peak comfort food. Every time I’ve served these to friends, there’s this moment of skepticism…followed by clean plates and requests for the recipe ’round the table. I’m telling you, everyone always loves these enchiladas!
Even better, this is one of those easy weeknight dinners that comes together quickly and can be prepped ahead if needed. Serve it with a chips and my favorite guacamole and a simple green salad, and you’ve got a memorable dinner all ready to go. Let’s make some enchiladas!
Recipe Tips
Here are a few simple tips to help these enchiladas turn out extra delicious:
- Add a squeeze of lime before serving. It brightens everything up and balances the richness of the sauce.
- Warm your tortillas if needed. If they feel stiff, a quick 10–15 seconds in the microwave makes them easier to roll without tearing.
- Taste your sauce before using. BBQ sauces vary a lot in sweetness and smokiness, so adjust with a pinch of salt or splash more enchilada sauce if needed.
- Reserve a little cheese for the top layer. That final cheesy blanket is what gives you those golden, bubbly edges. YUM.
- Let them rest before serving. Just 5 minutes helps everything set up so they don’t fall apart when you scoop the out.
Variations To Try
One of my favorite things about this recipe is how flexible it is. Feel free to try any of these easy twists:
- Add jalapeños to the filling or on top for a spicier kick.
- Add corn for a little sweetness and extra texture.
- Swap pinto beans for black beans or whatever legumes you prefer.
- Add sautéed bell peppers to the filling for extra veggies and color.
- Make it creamy by stirring a few spoonfuls of sour cream or cream cheese into the filling.
- Swap flour tortillas for corn tortillas for a more traditional enchilada feel.
More Chicken Enchilada Recipes To Try!
BBQ Chicken Enchiladas
Ingredients
- 1 tablespoon vegetable oil
- 1 small red onion, diced
- 3 –4 cups shredded rotisserie or cooked chicken
- fine sea salt and freshly-ground black pepper
- 1 (4-ounce) can diced green chiles
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (8-count) large flour tortillas
- 3 cups shredded Mexican-blend cheese, divided
- 1 1/2 cups red enchilada sauce (homemade or store-bought)
- 1/2 cup BBQ sauce (homemade or store-bought)
- toppings: chopped fresh cilantro, thinly sliced red onion, sliced avocado
Instructions
- Prep the oven. Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Make the filling. Heat oil in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes, until softened. Stir in the shredded chicken, green chiles, and black beans. Season with about 1 teaspoon fine sea salt and 1/2 teaspoon black pepper (or to taste). Cook for 2–3 minutes, just until everything is warmed through. Remove from heat.
- Make the sauce. In a bowl, whisk together the enchilada sauce and BBQ sauce until smooth.
- Assemble. Spread about 1/2 cup of the sauce evenly over the bottom of the baking dish. Lay out a tortilla and spoon 2 tablespoons sauce over the surface. Add about 1/2 cup of the chicken mixture and sprinkle with 1/4 cup cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Top and bake. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
- Serve. Let rest for 5 minutes before serving. Top with cilantro and red onion, if desired, and enjoy!!
Did you make this?Let me know how it turned out in the comments below!
I am now dubbing you, “Ali the Enchilada Making Expert” :) Yours are the best and most beautiful. Definitely trying your BBQ version out!
I echo your sentiments! Kansas City is really the best place to live, I never ever EVER want to leave here. I think one of our barbecue joints needs to put these babies on the menu! The best of both worlds in KC — barbecue and Mexican!
Look at you go, so current as always. You just know where to live and how to live well. What a great idea to spike the enchilada sauce with KC’s best. Muy bueno.
GAH!! I miss KC. If I could move back I would! Now, these enchiladas look out of this world!!
Wow this looks and sounds so tasty! I totally might be making this for dinner tonight!
https://arnellavanilla.com/category/home/
YAY for KC!!! Cheers to this glorious fusion of Mexican and BBQ.
I’m all for sweet, smoky, and tangy wrapped up in a corn tortilla. These look amazing. Pinned.
I’ve been to Kansas City once and loved it! Can’t wait to get back. This is such a colorful dish. Kansas City-style BBQ sauce for the win!
I am pretty convinced that you can NEVER go wrong mashing two delicious foods into one, and this just proves that point INCR-EDIBLE!
That cheese. the sauce. I NEED! Pinned :)
These look AH-mazing! I’ve got to try that bbq sauce you’re raving about. These are definitely going on the menu!