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5 from 4 votes

BBQ Chicken Enchiladas

This BBQ chicken enchiladas recipe is an easy, family-friendly dinner made with shredded chicken, black beans, and a sweet and smoky BBQ enchilada sauce, all baked with melty cheese until golden and bubbly.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: casserole, chicken, kid friendly
Servings: 4 -6 servings

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 9x13-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!!