Barbecue Chicken Enchiladas

Sweet and spicy barbecue chicken enchiladas, featuring homemade sauce, tender shredded chicken, corn and much more! A perfect dinner for any night of the week!

Sweet and spicy barbecue chicken enchiladas with homemade sauce. Recipe from @bakedbyrachel

It’s been raining basically all week. Cats and dogs, if you will. Flooding galore, but thankfully not here. We’re lucky enough to live in an area that would take quite a lot for that to happen, but I suppose it’s still not out of the question. But the dark, cold and rainy weather really makes me want to curl up and hibernate. I need sun. I can deal with colder temps, though I say that now, but come January I’ll be complaining. I just crave sun.

I’ve had basically zero motivation to get anything done. And why is it that when this type of weather hits I always want to get cozy with a warm drink and watch certain movies. Do you have go to bad weather movies? For some reason rainy days always make me want to watch sappy chick flicks or Twilight. Maybe because of the mood in the movie or the rain = crying? Thankfully that didn’t happen. I got into Hunger Games instead… you know, since there’s less than a month till the next one comes out. Ahhh, are you excited? Will you be seeing it when it comes out?

Sweet and spicy barbecue chicken enchiladas with homemade sauce. Recipe from @bakedbyrachel

I know it’s pizza Friday, but I couldn’t resist sharing these enchiladas with you today instead of a new pizza recipe. Plus, they pretty much combine a few of my favorite things. I’ve been super obsessed with enchilada sauce since making this enchilada pizza. I can’t stop making it. Ob-sessed! And I’ve loved barbecue sauce and chicken for as long as I can remember too. So, it was clearly meant to be.

Sweet and spicy chicken enchiladas with homemade barbecue enchilada sauce, tender seasoned chicken, corn, beans and let’s not forget the cheese!! A cheesy must make dinner the entire family is sure to love!

Barbecue Chicken Enchiladas

Sweet and spicy barbecue chicken enchiladas, featuring homemade sauce, tender shredded chicken, corn and much more!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Dinner
Servings: 4 plus

Ingredients

Barbecue enchilada sauce:

  • 3 C chicken broth
  • 5 Tbsp all purpose flour
  • 3/4 tsp oregano
  • 3/4 tsp cumin
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 tsp ground black pepper
  • 2 1/2 tsp salt
  • 1/4-1/2 tsp cayenne pepper
  • 3 Tbsp chili powder
  • 1/4 C light brown sugar
  • 3 Tbsp ketchup

Chicken:

  • 3 Chicken breasts
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/8-1/4 tsp cayenne pepper
  • 2 C chicken broth
  • 1/2 medium yellow onion chopped
  • 1/2 C black beans drained and rinsed well
  • 7 oz can corn drained
  • 2-3 C Monterey Jack cheese shredded
  • 8 medium flour tortillas

Instructions

  • In a medium saucepan, whisk together chicken broth and flour. Mix in remaining sauce ingredients until smooth. Cook over medium heat until slightly thickened, roughly 10 minutes. Transfer to a large measuring cup or bowl.
  • In a large saucepan, add trimmed chicken breasts along with remaining spices and chicken broth. Cook over medium heat until chicken is cooked through. Remove chicken, shred and return to saucepan. Add chopped onion, black beans and corn. Stir to combine and continue to cook. When liquid has cooked off, mix in 1 cup barbecue enchilada sauce and 1 cup shredded cheese. Stir to combine. Remove from heat.
  • Coat the bottom of a 9x13-inch baking pan with sauce. Using a large cookie scoop, add one scoop to each tortilla. Roll up and place in prepared pan. Cover filled tortillas with additional sauce and cheese.
  • Bake at 350°F for 25 minutes. Immediately sprinkle with chopped cilantro or green onions. Serve with optional sour cream.

Notes

Recipe serves roughly 4-8.
An original recipe from Baked by Rachel

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