Barbecue Chicken Enchiladas Recipe

by katerina on January 10, 2012

BBQ Chicken Enchiladas Recipe

I am not a fan of anything that falls into the barbecue chicken fad including pizza, burgers or pasta. The dishes tend to be cloyingly sweet, overly sauced or both. But last week I had this craving for that tangyness that only barbecue sauce can deliver and decided to create a barbecue chicken enchiladas recipe that was easy to make but wasn’t syrupy.

Easy Chicken Enchiladas

The chicken enchiladas were a big hit in my household and were very easy to make. Despite my snobbery against such things, I suspect I will make them again and as such, decided to share.

Print Recipe

Barbecue Chicken Enchiladas

(serves 4)

1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon dried oregano
2 tablespoons +1/4 cup bottled barbecue sauce, separated
2 cups chicken stock
3 chicken breasts, boneless & skinless
salt and freshly ground pepper
1/4 cup chopped pickled jalapenos (optional)
1 green onion, finely sliced
1 cup shredded Gouda cheese, divided
4 whole wheat tortillas
fresh cilantro for garnish

In a medium saucepan sweat the onion in the olive oil over medium low heat until soft. This should take approximatley 5 minutes. Stir in garlic, oregano and a pinch of salt. Sweat for another 3 minutes or until garlic is fragrant but not browned. Stir in the 2 tablespoons of barbecue sauce and the 2 cups of stock. Bring to a gentle simmer. Add in chicken breasts and reduce heat so they are just poaching and only the faintest bubbles are seen.

Poach until all the breasts are cooked through (an internal temperature of 165F), about 20 minutes. Remove the chicken to a plate and turn the sauce up to a boil. Reduce the sauce down until you have a 1/2 cup. Stir the remaining barbecue sauce into the reduced poaching liquid and taste. Add salt and pepper if necessary. Turn on oven to 375F.

When the chicken is cool enough to handle shred with a fork and toss in the jalapenos, scallions, half of the cheese, and a few tablespoons of the sauce. Add a few tablespoons of the sauce onto the bottom of a casserole dish and spread around the bottom. Prepare each enchilada by placing a quarter of the chicken filling in the enchilada and rolling it up into a tube. Place all enchiladas in your casserole dish and top with remaining sauce and cheese. Bake for 20 minutes. Allow to cool for 5 minutes before serving. Garnish with cilantro.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time:65 minutes
Calories(approximate per serving): 425

{ 6 comments… read them below or add one }

jerry January 10, 2012 at 9:31 am

There are more types of BBQ sauce than the sugary c–p generally seen. I frequently will make a Carolina sauce,mustard based,which may be slightly sweet,or a vinegar/tomato based sauce,not at all sweet . They add to the flavor of the food,not mask it . Hotness is variable


katerina January 10, 2012 at 10:14 am

@Jerry I totally agree and I like making my own sauces too, but that doesn’t stop all those menus from having BBQ chicken this and BBQ chicken that!


Heidi @ Food Doodles January 11, 2012 at 8:46 am

These look great! I do like the BBQ chicken flavor, but I agree – usually way too sweet and way too much sauce so I never order it out but I like making it at home when I can kind of control it. I’m going to save these to try sometime, they sound yummy :)


katerina January 12, 2012 at 9:23 am



Nadira Jamal March 26, 2013 at 1:15 am

I liked these, and my husband LOVED them. Thinning out the BBQ makes a big difference.

Another bonus is that they used exactly half of the chicken I had prepared and half a package of tortillas, and taste nothing like regular enchiladas. So we can have both in one week without it being boring.


katerina March 27, 2013 at 8:12 pm

So glad! And you are totally right, they are different enough that you *could* have 2 enchilada meals in one week.


Leave a Comment

Previous post:

Next post: