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!
These are the best enchiladas I’ve ever seen. Wow they look so flavoursome, cheesy and delicious!
This looks absolutely amazing! Can’t wait to try! I wonder how it would taste with corn tortillas?
I think these would taste great with corn tortillas! The only bummer is that they tend to break when making enchiladas if they get dried out. But they’re a great gluten-free option and still taste great!
LOVED this recipe! Big hit at a party! I followed the recipe except made with corn tortillas more as a casserole in layers! The BBQ sauce definitely adds a delicious twist! Thanks for the recipe!
When my husband and I decide to go out it is always a decision between BBQ and Mexican. I have made BBQ quesadillas at home…but this looks out of this world amazing. This may be our new favorite meal!
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
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Those look absolutely amazing! I love that you combined BBQ sauce and enchilada sauce, that would be so delicious! What a great idea!
You know, I used to live in the #2 City (Richmond, VA) but moved to the real El Paso just over 6 years ago. It’s heaven for Mexican food, and just a nice place to live. At some point I’ll have to try your combo of enchilada and BBQ sauce. It definitely sounds intriguing.
Enchiladas always score me a High Five with my family. And with me too actually.
Kansas City has been on my list of places to visit for ages! My dad and I are trying to go to all 30 MLB stadiums together, and the Royals are one of the few teams we have left to see. Hopefully within the next few years we can cross that off our list — and the best BBQ in the country at the same time too! ;) I’m really loving all of the sauce on these gorgeous enchiladas! Pinned!
Ummmm heaven!!