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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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