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BBQ Chicken Enchiladas

Easy baked enchiladas filled with BBQ chicken, corn, and black beans for a flavorful weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 cups shredded BBQ chicken pre-cooked (e.g., crock pot BBQ chicken)
  • 1/2 cup corn
  • 1/2 cup black beans drained
  • 8 count corn tortillas
  • 1 cup sour cream
  • 10 oz green enchilada sauce one 10 oz can
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 cup pico de gallo for garnish

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a bowl, whisk together the sour cream and the green enchilada sauce until smooth and evenly combined.
  • In a separate bowl, combine the shredded BBQ chicken, corn, and drained black beans until evenly mixed.
  • Spoon a heaping 1/4 cup of the chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish.
  • Pour the sour cream and enchilada sauce mixture evenly over the rolled enchiladas, then sprinkle the shredded cheddar cheese on top.
  • Bake for 20–25 minutes, until heated through and the edges are bubbly.
  • Garnish with pico de gallo and serve hot.

Equipment

  • Oven
  • Mixing Bowl
  • Measuring Cups
  • 9x13 inch Baking Dish
  • Spoon
  • Whisk

Notes

  • Use pre-cooked shredded BBQ chicken for speed.
  • Drain canned beans before adding to the filling.
  • Warm tortillas briefly to prevent cracking when rolling.
  • Adjust cheese amount to taste.
  • Leftovers keep in the refrigerator for a couple of days.