BBQ Chicken Enchiladas

Catalina Castravet
By Catalina Castravet
Updated:
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BBQ Chicken Enchiladas stuffed with mushrooms and jalapenos are the ultimate comfort food. Easy to make in the slow cooker, this is a perfect weeknight family dinner.

We love making easy and delicious comfort food that feeds a crowd, like our famous Chicken Jalapeno Casserole, Chicken Pot Pie Pasta and Chicken Enchilada Pasta.

BBQ Chicken Enchiladas

BBQ Chicken Enchiladas with Mushrooms

These BBQ Chicken Enchiladas are stuffed with slow cooked chicken and soaked in sweet BBQ sauce. A mixture of sauteed mushrooms, jalapeno and onions is added as well. Topped with an amazing BBQ enchilada sauce, sliced jalapenos, chopped parsley and an ocean of cheese, these BBQ Chicken Enchiladas are comfort food at it’s best.

BBQ Chicken Enchiladas is an easy to make dinner, while the slow cooker does most of the work. All you have to do is stuff the tortillas, and cook the jalapeno mushrooms mixture, which only takes 10 minutes. Then roll the tortillas, top them with enchilada sauce, cheese and bake.  The enchilada sauce is also delicious, it absorbs all the liquid from cooking the chicken in the slow cooker. As a result, you will have a meal full of flavors for family to enjoy.

BBQ Chicken Enchiladas

BBQ Chicken Enchiladas Recipe Tips:

  • I like to make this recipe with chicken breast, but you can also use boneless/skinless chicken thighs or pork.
  • Once you start shredding the chicken, add as much sauce as needed to make it moist, but not soggy.
  • You can add even more garlic, or if you please less, I personally love garlicky meals, so the more the merrier for me.
  • For a spicier kick, add 1-2 teaspoons of red pepper flakes.
  • You can adjust the taquitos liking as you prefer, you can skip the corn and just add cheese. You can also add chopped bell peppers and mushrooms.
  • Crockpot – I cooked the chicken in the slow cooker first, but you can save some time by using rotisserie chicken.

BBQ Chicken Enchiladas topping suggestions:

  • Cheddar cheese or American cheese
  • Chopped green onion
  • Dollop of sour cream
  • Crema fresca
  • Fresh salsa
  • Chopped jalopenos and guacamole.

How to freeze BBQ Chicken Enchilada:

To freeze, transfer the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 3-4 months. Bake, frozen and covered with foil, at 350°F, for 30-40minutes.

BBQ Chicken Enchiladas Recipe

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BBQ Chicken Enchiladas with Mushrooms

Author: Catalina Castravet Serves: 10 servings
Prep time: 30 minutes Cook time: 5 hours 30 minutes Total time: 6 hrs

Ingredients

Filling:

Enchilada Sauce:

Garnish:

Instructions

Filling:

Enchilada Sauce:

Assembling & Baking:

Nutrition information

0 Calories: 455 Carbohydrates: 53 Protein: 31 Fat: 13 Saturated Fat: 7 Cholesterol: 51 Sodium: 2375 Potassium: 914 Fiber: 3 Sugar: 30 Vitamin A: 950 Vitamin C: 10.5 Calcium: 398 Iron: 2.9
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Comments

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[email protected]'s Recipes

My mouth is watering terribly...you cook and bake so well!

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Thanks Angie!

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Ciao Florentina

Look at this beauty ! Licking the screen now , don't tell anyone lol

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haha I won't!

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Jen | Baked by an Introvert

These enchiladas looks incredible! I am now hungry for dinner!

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LaTrice

Oh. My. Gosh. The Barbecue Chicken Enchiladas with Mushrooms and Jalapenos was absolutely delicious!! It was different, but amazing at the same time. I'm not used to having mushrooms and barbecue sauce in enchiladas, so it felt nice to enjoy a meal that was out of my comfort zone. I didn't have time to cook the chicken breasts in the slow cooker, so I cooked them on the stove. I added 1 cup of chicken broth to the skillet while the chicken simmered in the broth. I sauteed the onions, mushrooms, garlic and jalapenos in the same pan. I shredded the chicken by hand and added 2 1/2 cups of barbecue sauce (the whole bottle). For the enchilada sauce, I added some chili powder for an in-depth flavor. I used shredded pepper jack and sharp cheddar cheese. I baked the enchiladas for 25 minutes. I was able to make 14 instead of 10 enchiladas because I had a lot of filling to work with. I'm looking forward to enjoying some leftovers for the next few days. Thank you so much for this phenomenal recipe, Catalina!!! :-)

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