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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


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


  • 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


  • 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.


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