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BBQ Chicken Enchiladas

BBQ Chicken Enchiladas with Mushrooms

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.
Course Main Course
Cuisine American
Keyword BBQ Chicken Enchiladas
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 10 servings
Calories 455kcal
Author Catalina Castravet



  • 3 chicken breast boneless and skinless
  • 2 ½ cups barbecue sauce
  • 1 cup chicken stock
  • 1 teaspoon paprika
  • 1 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 5 garlic cloves minced
  • 3 tablespoons vegetable oil
  • 1 onion chopped
  • 1 cup baby Portobello mushrooms
  • 1 jalapeno chopped
  • 3 cups grated mozzarella cheese
  • 8 medium size flour tortillas

Enchilada Sauce:

  • 3 tablespoons vegetable oil
  • 1 tablespoon flour
  • 2 cups slow cooker stock leftovers from cooking the chicken
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt


  • Fresh chopped cilantro
  • 1 sliced jalapeno



  • Place chicken breast on the bottom of the slow cooker.
  • In a large bowl combine 2 cups of barbecue sauce, chicken stock, paprika, salt, pepper and minced garlic, whisk a little and add the mixture to the slow cooker. Close the slow cooker and cook for 5 hours.
  • Once the chicken breasts have cooked, remove from the slow cooker and place in a deep dish. Shred it using a fork and mix in ½ cup of barbecue sauce and a few tablespoons of the stock from the slow cooker to make the meat succulent and juicy. Save the rest of the slow cooker stock.
  • Add 3 tablespoons of oil to a medium skillet over medium heat, once the oil is hot add the chopped onion and cook for 5 minutes, stirring occasionally, until it starts to brown on the edges. Add the chopped mushrooms and jalapeno pepper, season with salt and cook for 5 minutes. Remove from heat and set aside.

Enchilada Sauce:

  • Add 3 tablespoons of oil to a medium sauce pan over medium heat, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add slow cooker stock, tomato paste, red pepper flakes, salt and dried oregano. Stir to combine, adjust for seasoning and bring to a boil. Reduce heat to low and cook for 15 minutes.

Assembling & Baking:

  • Preheat oven to 350F.
  • Prepare two medium baking dishes, that would fit 4 enchiladas each, or one large baking dish (9x13) that would fit 8 enchiladas.
  • Spread 1/2 cup of the sauce on the bottom of a 9- by 13-inch baking dish. Set one tortilla on a plate, spread it with 1 tablespoon of sauce, top it with some of the slow cooker barbecue chicken and a few tablespoons of the mushrooms and jalapeño mixture, and a little grated mozzarella cheese.
  • Roll up the tortilla to contain the filling inside and place it seam side down in the baking dish. Repeat with the rest of the tortillas. Once all the tortillas are aligned into the baking dish, pour the remaining sauce over the tortillas, distributing evenly and top with the remaining grated mozzarella cheese.
  • Bake the enchiladas for 20 minutes, or until bubbly and broil for 2-3 minutes at the end. Garnish with fresh chopped cilantro and sliced jalapeno. Serve!


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