BBQ Chicken Enchiladas

BBQ Chicken Enchiladas bring a whole new flavor and love to enchiladas!

Back when I first started blogging and cooking regularly, I tried out BBQ Chicken Enchiladas and we instantly fell in love.

Over the years, I have grown to love my basic Chicken Enchilada recipe and have adapted it to be gluten free as well.  I decided to use my favorite Chicken Enchiladas and mix in a little BBQ Sauce to give it a whole new flare.

My kids LOVED these and so did my husband.  It definitely gives them a sweet and spicy taste.  It’s also a nice change from our typical enchiladas as far as flavor goes.

I like to top ours with the leftover filling for the inside too.  I use white corn tortillas for ours and that means I can make quite a few more because they are smaller; however, you can always use flour tortillas if gluten isn’t an issue for you.

These BBQ Enchiladas are such a great twist on traditional enchiladas.  They give a nice tangy flavor.  You’ll find that you start preferring these over the traditional version.

These are also a great dish to share for a potluck, it’s a nice switch.  I bet your guests will be surprised when they taste them too.

Are you ready for a delicious dinner night?  Make it an enchilada night!

Created by: Kristy Still

BBQ Chicken Enchiladas

Servings 16 Enchiladas

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Ingredients

  

1x2x3x

• 16 Taco Sized White Corn Tortillas
• 2 Cups Shredded Cooked Chicken
• 1 Package Gluten Free Taco Seasoning
• 1 10 Oz Can of Rotel
• 1 Cup Sweet Corn
• 1 15 Oz Can of Black Beans
• 2 10 Oz Cans of Gluten Free Mild Enchilada Sauce
• 1/2 Cup BBQ Sauce
• 2 Cups Shredded Mexican Cheese

Instructions

• Preheat Oven to 375*.
• Spray a skillet with non-stick cooking spray, then add in the chicken and taco seasoning as instructed on the package.
• Warm up the corn tortillas for 20-30 seconds to make them pliable to avoid tearing.
• Fill the tortillas with meat, rotel, corn, and black beans. Then, roll them up tightly.
• Place them seam side down in a 9x13 baking dish.
• Repeat until the dish is filled, this made 16 for us.
• Once the dish is filled, mix the enchilada sauce and the BBQ sauce, then pour evenly over the entire dish.
• Top with the cheese covering the entire dish.
• Top with the remaining beans, corn, and tomatoes.
• Bake for 30 minutes at 375*.
• Remove and cool for 5 minutes, serve warm.

Nutrition

Serving: 16Enchiladas

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