Baked BBQ Chicken Enchiladas

Finding a dinner recipe that brings together two family favorites—BBQ chicken and enchiladas—isn’t always easy. After all, weeknight dinners need to be quick enough to pull together after work, satisfying enough to please everyone at the table, and interesting enough that you’re not stuck in the same boring rotation week after week.

That’s where these BBQ chicken enchiladas come in handy: they combine the smoky-sweet flavor of barbecue with the comforting, cheesy goodness of enchiladas, they’re straightforward to assemble (even on busy nights), and they’re a fun twist on traditional Mexican food that keeps dinner exciting.

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What Kind of Chicken Should I Use?

The beauty of this recipe is that you can use whatever chicken is easiest for you. Canned chicken is super convenient and works perfectly fine – just drain it well and you’re ready to go. If you prefer, you can cook about 1.5 pounds of boneless chicken breasts or thighs yourself, then shred them with two forks once they’re cool enough to handle. Rotisserie chicken from the grocery store is another great shortcut that adds extra flavor since it’s already seasoned. Whichever option you choose, just make sure your chicken is fully cooked and shredded into bite-sized pieces before mixing it with the sauces.

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Options for Substitutions

This recipe is pretty forgiving, so feel free to make a few swaps based on what you have:

• Shredded chicken: If you don’t have canned chicken, rotisserie chicken from the store works great and saves time. You can also use leftover cooked chicken, or swap in shredded turkey or pork for a different twist.
• Enchilada sauce: Red enchilada sauce is traditional, but green enchilada sauce works too if that’s what you prefer. You could also make your own if you have extra time.
• BBQ sauce: Any BBQ sauce you like will work here – sweet, smoky, spicy, whatever suits your taste. Just stick with bottled or homemade, whichever is easier for you.
• Cheese blend: The cheddar and colby jack combo is tasty, but you can use Mexican blend, Monterey Jack, or even pepper jack if you want some heat. Just use what you have on hand.
• BBQ seasoning: Don’t have BBQ seasoning? Mix together some paprika, garlic powder, a pinch of brown sugar, and a little chili powder as a quick substitute.
• Tortillas: Fajita-size flour tortillas work best, but you can use larger burrito tortillas (you’ll just need fewer of them) or even corn tortillas if you prefer.

Watch Out for These Mistakes While Baking

The biggest mistake when making BBQ chicken enchiladas is overfilling the tortillas, which makes them impossible to roll and causes the filling to spill out during baking – stick to about 1/3 cup per tortilla and you’ll have much better results.

Another common error is skipping the sauce layer on the bottom of the pan, which leads to enchiladas sticking and tearing when you try to serve them, so always spread a thin layer before arranging your rolled tortillas.

If you’re using canned chicken, make sure to drain it really well and pat it dry with paper towels to avoid watery enchiladas, and if you’re cooking fresh chicken, let it cool slightly before shredding so it’s easier to handle.

Finally, don’t skip covering the enchiladas completely with sauce and cheese – any exposed tortilla edges will turn hard and crispy in the oven, which isn’t what you want for this dish.

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What to Serve With BBQ Chicken Enchiladas?

These BBQ chicken enchiladas are pretty filling on their own, but I love serving them with classic Mexican sides to round out the meal. A simple cilantro-lime rice or some refried beans on the side are always a good call, and they help balance out the tangy BBQ flavor. For something fresh and crunchy, try a basic iceberg lettuce salad with diced tomatoes, corn, and a drizzle of ranch dressing, or whip up some quick guacamole and chips for everyone to share. If you want to keep it really simple, just add a dollop of sour cream and some sliced jalapeños on top of the enchiladas and call it a day.

Storage Instructions

Store: Leftover BBQ chicken enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: These enchiladas are perfect for freezing! You can freeze the whole pan before baking (just wrap it really well in plastic wrap and foil) or freeze leftovers after cooking. They’ll keep in the freezer for up to 3 months, making them great for busy weeknights.

Reheat: To reheat, pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven covered with foil for about 20 minutes. If you’re baking from frozen, let it thaw in the fridge overnight first, then bake as directed in the recipe.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2800
• Protein: 180-200 g
• Fat: 80-95 g
• Carbohydrates: 270-300 g

Ingredients

For the sauce:

• 28 oz enchilada sauce (I use Old El Paso mild for the best consistency)
• 1 cup BBQ sauce (I prefer Sweet Baby Ray’s for a balanced sweetness)

For the filling:

• 28 oz chicken (shredded into 1/2-inch bite-sized pieces)
• 1.5 tsp onion powder
• 3 garlic cloves (freshly minced for best aroma)
• 1.5 tbsp BBQ seasoning
• 4 oz cheese
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

For assembly:

• 8 tortillas (6-inch flour tortillas work best for rolling)
• 4 oz cheese (shredded Monterey Jack makes it extra creamy and rich)

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F.

While it heats, lightly grease a 9×13 inch baking dish (or similar size) and set it aside.

This ensures the dish is ready to fill as soon as your filling is prepared, keeping the workflow smooth and preventing the tortillas from drying out while you work.

Step 2: Create the Sauce Base and Season the Chicken

• 28 oz enchilada sauce
• 1 cup BBQ sauce
• 28 oz shredded chicken
• 1.5 tsp onion powder
• 3 garlic cloves, minced
• 1.5 tbsp BBQ seasoning
• 2 oz cheese

In a medium bowl, whisk together the enchilada sauce and BBQ sauce until well combined.

In a separate large bowl, combine the shredded chicken with half of the mixed sauce, onion powder, minced garlic cloves, BBQ seasoning, and half of the cheese (2 oz).

Mix gently until the chicken is evenly coated and all seasonings are incorporated.

The sauce will keep the chicken moist and flavorful as it bakes.

Step 3: Build the Enchiladas

• chicken mixture from Step 2
• 8 tortillas
• remaining sauce from Step 2

Spread a thin layer of the remaining sauce from Step 2 on the bottom of your prepared baking dish.

Warm the tortillas slightly (in a microwave or over a skillet) to make them pliable—this prevents cracking and makes rolling easier.

I find that 30 seconds in the microwave wrapped in a damp towel works perfectly.

Working with one tortilla at a time, place about 1/3 cup of the chicken mixture from Step 2 down the center, roll tightly, and place seam-side down in the baking dish.

Repeat with all 8 tortillas, arranging them snugly in a single layer.

Step 4: Top and Bake

• remaining sauce from Step 2
• 2 oz shredded cheese

Pour the remaining sauce over the enchiladas, making sure to coat them evenly.

Sprinkle the remaining 2 oz of shredded cheese over the top.

Bake uncovered for 45-60 minutes, until the cheese is melted and bubbly and the sauce is gently bubbling around the edges.

The enchiladas are done when the filling is heated through and the top is golden in spots.

Step 5: Finish and Serve

• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Remove the baking dish from the oven and let it rest for 5 minutes—this allows the sauce to set slightly and makes plating cleaner.

I always drizzle fresh lime juice and scatter cilantro over the top just before serving to brighten the rich BBQ flavors with a fresh, zesty finish.

Baked BBQ Chicken Enchiladas

Delicious Baked BBQ Chicken Enchiladas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 servings

Calories 2725 kcal

Ingredients

  

For the sauce

• 28 oz enchilada sauce (I use Old El Paso mild for the best consistency)
• 1 cup BBQ sauce (I prefer Sweet Baby Ray's for a balanced sweetness)

For the filling

• 28 oz chicken (shredded into 1/2-inch bite-sized pieces)
• 1.5 tsp onion powder
• 3 garlic cloves (freshly minced for best aroma)
• 1.5 tbsp BBQ seasoning
• 4 oz cheese
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

For assembly

• 8 tortillas (6-inch flour tortillas work best for rolling)
• 4 oz cheese (shredded Monterey Jack makes it extra creamy and rich)

Instructions

 

• Preheat your oven to 350°F. While it heats, lightly grease a 9x13 inch baking dish (or similar size) and set it aside. This ensures the dish is ready to fill as soon as your filling is prepared, keeping the workflow smooth and preventing the tortillas from drying out while you work.
• In a medium bowl, whisk together the enchilada sauce and BBQ sauce until well combined. In a separate large bowl, combine the shredded chicken with half of the mixed sauce, onion powder, minced garlic cloves, BBQ seasoning, and half of the cheese (2 oz). Mix gently until the chicken is evenly coated and all seasonings are incorporated. The sauce will keep the chicken moist and flavorful as it bakes.
• Spread a thin layer of the remaining sauce from Step 2 on the bottom of your prepared baking dish. Warm the tortillas slightly (in a microwave or over a skillet) to make them pliable—this prevents cracking and makes rolling easier. I find that 30 seconds in the microwave wrapped in a damp towel works perfectly. Working with one tortilla at a time, place about 1/3 cup of the chicken mixture from Step 2 down the center, roll tightly, and place seam-side down in the baking dish. Repeat with all 8 tortillas, arranging them snugly in a single layer.
• Pour the remaining sauce over the enchiladas, making sure to coat them evenly. Sprinkle the remaining 2 oz of shredded cheese over the top. Bake uncovered for 45-60 minutes, until the cheese is melted and bubbly and the sauce is gently bubbling around the edges. The enchiladas are done when the filling is heated through and the top is golden in spots.
• Remove the baking dish from the oven and let it rest for 5 minutes—this allows the sauce to set slightly and makes plating cleaner. I always drizzle fresh lime juice and scatter cilantro over the top just before serving to brighten the rich BBQ flavors with a fresh, zesty finish.