Savor the Best of Both Worlds: Irresistible BBQ Chicken Enchiladas
Have you heard the buzz? My beloved hometown, Kansas City, has recently been acclaimed as “THE Place To Be” by various national publications. It’s a recognition that fills me with immense local pride. Beyond the changing seasons, I’ve always championed Kansas City as one of America’s best-kept secrets. Our community boasts incredible people, a vibrant and ever-evolving arts scene, and a thriving entrepreneurial spirit that fuels constant innovation. The city is also pouring significant investments into downtown revitalization, breathing new life into areas, including my own neighborhood. But for me, as a passionate food lover, one of Kansas City’s undeniable highlights is its truly exceptional local food scene, particularly its world-renowned barbecue.
Given the choice, Mexican cuisine often wins my vote for dinner nine times out of ten. Yet, living in a city famed globally for its barbecue, it was only a matter of time before these two culinary giants collided in my kitchen. A few weeks ago, while developing new recipes in collaboration with Old El Paso, inspiration struck. Why not create a dish that marries the vibrant, comforting flavors of Mexican food with the sweet, smoky, and tangy goodness of Kansas City-style BBQ? The result was an instant, delicious success that I’m confident will become “THE Dish You Should Make Next.”
Introducing: BBQ Chicken Enchiladas!
This recipe is more than just a meal; it’s a celebration of culinary fusion, bringing together two distinct yet complementary flavor profiles into one hearty, satisfying dish. Imagine tender chicken, rich spices, and gooey cheese, all embraced by a unique sauce that’s both familiar and wonderfully new. It’s comfort food elevated, offering a surprising depth of flavor that will impress both Mexican food aficionados and BBQ enthusiasts alike.
The Heart of the Dish: Authentic Kansas City BBQ Sauce
Without a doubt, the true star of this recipe is a high-quality Kansas City-style BBQ sauce. While personal preferences for barbecue sauce can be incredibly varied and often passionately defended, here in KC, we cherish a sauce that strikes a perfect balance: sweet, smoky, and delightfully tangy. This unique profile, often achieved through a blend of molasses, brown sugar, and a hint of vinegar and spices, is what makes our local BBQ legendary. It’s this distinctive flavor that pairs so harmoniously with the robust ingredients found in traditional chicken enchiladas.
For an unparalleled taste experience, I wholeheartedly recommend using a naturally-sweetened, homemade Kansas City BBQ sauce. Crafting your own allows you to control the sweetness and spice levels, ensuring it perfectly complements the enchilada filling. If you’re feeling ambitious, you can find my go-to homemade BBQ sauce recipe here, which promises an authentic taste. However, if time is of the essence, a high-quality store-bought Kansas City-style sauce will certainly do the trick. Just make sure it embodies those signature sweet, smoky, and tangy notes!
A Harmonious Blend of Flavors
The concept behind these enchiladas was simple yet innovative: take my favorite chicken enchilada filling and envelop it in a luscious sauce that brilliantly combines both classic red enchilada sauce and flavorful BBQ sauce. Initially, I considered going exclusively with BBQ sauce – and that’s certainly an option for those who prefer a bolder BBQ presence – but I found that the blend of the two sauces created an even more exquisite and nuanced flavor profile. This combination allows both the traditional Mexican and the smoky BBQ palates to shine through subtly, without any single flavor overwhelming the other. The result is a sophisticated harmony, where each bite offers familiar comfort alongside an exciting new dimension.
The Unmistakable Result: The Best of Both Worlds in Every Bite
And the verdict? These BBQ Chicken Enchiladas truly deliver the best of both worlds in every single bite. They are undeniably my kind of comfort food: straightforward to prepare, wonderfully hearty without being overly heavy, and absolutely show-stopping thanks to their unique sauce. Even friends who aren’t typically huge BBQ fans found themselves raving about the mysterious “extra hint of something special” that transformed these from good to genuinely great. The sweet and savory notes from the BBQ sauce complement the savory, spiced chicken and tangy enchilada sauce beautifully, creating a depth of flavor that’s both intriguing and deeply satisfying.
So, whether you grab a bottle of your favorite store-bought BBQ sauce or take the opportunity to whip up a batch of homemade, these BBQ Chicken Enchiladas are ready to become your next culinary adventure. They are perfect for a cozy family dinner, a lively gathering with friends, or simply when you’re craving something deliciously different. Get ready to cook up a dish that celebrates the vibrant spirit of Kansas City and the comforting warmth of Mexican cuisine.
BBQ Chicken Enchiladas
5 from 4 reviews
-
Prep Time:
25 minutes -
Cook Time:
20 minutes -
Total Time:
45 minutes -
Yield:
8 servings
Description
Experience the ultimate flavor fusion with these incredible BBQ Chicken Enchiladas! This recipe seamlessly blends classic Mexican cuisine with the sweet, smoky, and tangy notes of authentic Kansas City BBQ, creating a dish that’s both comforting and exciting. Perfect for weeknight dinners or entertaining guests, these enchiladas are guaranteed to become a new family favorite.
Ingredients
Scale
- 2 Tablespoons vegetable oil
- 1 small red onion, peeled and diced
- 1.5 pounds boneless, skinless chicken breasts, diced into small 1/2-inch pieces (*or use 2-3 cups of pre-cooked, shredded chicken for a quicker preparation)
- Salt and freshly ground black pepper, to taste
- 1 (4 ounce) can Old El Paso diced green chiles, undrained
- 1 (15.5 ounce) can black beans, rinsed thoroughly and drained
- ½ cup whole-kernel corn (frozen or canned, drained)
- 1 (8-count) package Old El Paso large flour tortillas (burrito size recommended)
- 3 cups Mexican-blend shredded cheese (Monterey Jack or cheddar blend also works well)
- 1 ¼ cups red enchilada sauce, either homemade for best flavor or your favorite store-bought brand like Old El Paso
- ½ cup BBQ sauce, ideally a homemade Kansas City-style blend or a high-quality store-bought option
- (Optional toppings: ¼ cup chopped fresh cilantro, extra diced red onions, a dollop of sour cream or Greek yogurt)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of vegetable oil, ensuring no sticking.
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Add the diced red onion and sauté for about 3 minutes, stirring occasionally until it begins to soften and become translucent. Next, add the diced chicken breasts and the can of diced green chiles (including their liquid). Season generously with salt and pepper to taste. Continue to sauté for 6-8 minutes, stirring frequently, until the chicken is thoroughly cooked through and no longer pink. Stir in the rinsed and drained black beans and the whole-kernel corn until well combined and heated through. Remove the skillet from heat and set the chicken mixture aside.
- In a separate medium-sized bowl, whisk together the red enchilada sauce and the BBQ sauce until they are fully combined and smooth. This creates the unique sauce blend that defines these enchiladas. Set this sauce mixture aside.
- To assemble the enchiladas, lay out one flour tortilla on a clean, flat work surface. Spread approximately two tablespoons of the mixed enchilada and BBQ sauce evenly over the surface of the tortilla. Then, add a generous few spoonfuls (about ⅓ to ½ cup) of the prepared chicken and bean mixture down the center of the tortilla. Sprinkle about ⅓ cup of the shredded Mexican-blend cheese over the filling. Carefully roll up the tortilla tightly and place it seam-side down into your greased 9×13-inch baking dish. Repeat this process with the remaining tortillas, chicken filling, and cheese until all ingredients are used and the baking dish is full.
- Once all the enchiladas are assembled in the baking dish, pour the remaining enchilada and BBQ sauce mixture evenly over the tops of the rolled tortillas, ensuring they are well-coated. Finally, sprinkle the remaining shredded cheese over the sauced enchiladas.
- Bake uncovered for 20-25 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden, and the edges of the tortillas are crispy. The internal temperature should be heated through. Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish immediately with fresh chopped cilantro and extra diced red onions if desired, and consider a dollop of sour cream or Greek yogurt for added creaminess.
This is a sponsored post in partnership with Old El Paso. I am thrilled to be collaborating with them this year to bring you a variety of new and exciting Mexican-inspired recipes, crafted with their quality ingredients. As always, all opinions expressed here are entirely my own, reflecting my genuine love for delicious food. Your support for the brands that help make this site possible is deeply appreciated!