BBQ Chicken Enchiladas

Prep Time
Cook Time
9h 30m
Ready In

Recipe: #40832

June 01, 2023

Categories: Sandwiches

"You make pulled BBQ chicken breasts in slow Cooker for enchilada filling and sandwiches then make the enchiladas. Would be enough for freezer meals too I think."

Original is 12 servings
  • Chicken
  • Sauce
  • Filling
  • Topping


  • Serving Size: 1 (289 g)
  • Calories 479.3
  • Total Fat - 17.8 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 120.9 mg
  • Sodium - 1200.8 mg
  • Total Carbohydrate - 30.7 g
  • Dietary Fiber - 1.7 g
  • Sugars - 21.9 g
  • Protein - 47.3 g
  • Calcium - 407.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare BBQ chicken:

Step 2

Place chicken breasts in a Pam sprayed slow cooker.

Step 3

In a medium mixing bowl combine BBQ sauce, Worcestershire sauce and liquid smoke; pour over chicken.

Step 4

Cook the chicken on HIGH for 4 hours or LOW for 8 hours.

Step 5

When the chicken is done pull chicken out of the slow cooker and shred with two forks.

Step 6

Place the chicken back in the slow cooker to absorb more of the barbecue sauce while preparing the rest of the dish.


Step 7

In a medium saucepan, heat oil and saute onion and garlic clove until tender.

Step 8

Dissolve bouillon in boiling water then add to saucepan.

Step 9

Stir in tomato sauce, barbecue sauce, chili powder, oregano, salt and cumin to taste.

Step 10

In a cup combine 1/2 cup water and cornstarch, stir well.

Step 11

Gradually, stir cornstarch mixture into tomato sauce mixture and simmer for 30 minutes or until thickened.


Step 12

In a large skillet, heat oil and saute onion and garlic until tender.

Step 13

Strain 3 cups of the shredded chicken from the slow cooker with a slotted spoon and stir into the skillet with onions and garlic.

Step 14

Add 3/4 cup of enchilada sauce and combine.

Step 15

Heat oven to 375 degrees.

Step 16

Heat tortillas in microwave for a minute to get soft.

Step 17

In a 13x9-inch Pam sprayed baking dish, spread 1/2 cup of enchilada sauce evenly over the bottom of the dish.

Step 18

Fill each tortilla with 1/2 cup of prepared filling.

Step 19

Just lie filling down center of tortillas.

Step 20

Sprinkle cheeses on and roll up tortilla into a pocket.

Step 21

Place the tortilla in the prepared baking dish seam-side down.

Step 22

Pour the remaining enchilada sauce over the filled tortillas.

Step 23

Cover with aluminum foil and bake for 30 minutes.

Step 24

Remove the foil, sprinkle with cheese and bake an additional 10 minutes, uncovered, or until cheese is melted and enchiladas are heated.

Step 25

Garnish with scallions and cilantro and serve with sour cream.


No special items needed.

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