Smothered Barbecue Chicken Enchiladas -

Smothered Barbecue Chicken Enchiladas

Servings 8
Author Melissa Sperka


  • 3 cup shredded rotisserie chicken
  • 1 [15] oz can chili seasoned tomato sauce
  • 1 1/4 cup sweet & spicy barbecue sauce
  • 1 1/2 tsp ground cumin
  • 1 medium sweet onion diced
  • 1/2 red bell pepper seeded and diced
  • 1 small poblano pepper seeded and diced
  • olive oil
  • 1/4 tsp seasoned salt
  • 1/4 tsp black pepper
  • 2 garlic cloves minced
  • 8 [8] inch flour or corn tortillas
  • 3 cup shredded pepper jack cheese divided


  • Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
  • Whisk together the chili seasoned tomato sauce, barbecue sauce and ground cumin. Set aside one cup of the sauce for the filling.
  • In a skillet saute the diced onion, bell pepper and poblano pepper in a few drizzles of olive oil. Season with 1/4 tsp salt and black pepper. Cook for 3 minutes or until softened. Add the garlic and cook for 1 minute longer.
  • Add the shredded chicken and 1 cup of the tomato-barbecue sauce to the cooked onion and peppers. Mix well and remove from the heat.
  • Divide the barbecue chicken between the tortillas.
  • Sprinkle with 2 cups of the shredded cheese reserving 1 cup for the top.
  • Place seem side down side by side in the baking dish. Drizzle with the remaining tomato-barbecue sauce and sprinkle the top with 1 cup remaining shredded cheese.
  • Bake for 25 minutes or until bubbly around the edges and the cheese has melted.
  • Serve with pico de gallo and a dollop of sour cream or topped with creamy cole slaw.