Feisty BBQ Smoked Chicken Enchiladas

Sharon Hayes


Hi, y'all! I had some leftover smoked chicken and decided to try something new=) These are spicy hot! I served them with some pickles, jalapenos and tomatoes in a vinegar mixture from my garden. Enjoy!

pinch tips: How to Freeze Fish, Meat & Poultry





25 Min




3 c
smoked chicken diced or shredded
8 c
monterey jack cheese with jalapeno peppers
3 c
fiery black bean roasted corn salsa (see my recipes)
2 c
bbq sauce (rudy's is awesome!)
corn tortillas
canola oil
2 large

Directions Step-By-Step

Mix chicken and 1 cup bbq sauce in a bowl and set aside. Have the cheese and salsa in separate bowls set beside chicken mixture. Thinly slice jalapenos and set aside.
Heat tortillas in a pan with canola oil just covering the pan till soft. This takes about 30 seconds for each tortilla, turning once. Place tortillas on a paper towel to keep warm.
In a 9x13 and an 8x8 dish, assemble each enchilada with around 1 tbs each of chicken and salsa mixtures and around 2 tbs of cheese.
Cover with tin foil and store in fridge till ready to cook. Bake in a preheated 350 degree oven for 20 mins. Uncover and put thinly sliced jalapenos on top of enchiladas and add remaining cheese to cover. Cook for another 5 mins. Meanwhile, warm the remaining BBQ sauce. Once you pull out the enchiladas, smoother with warm sauce and dig in!
These are spicy hot! The salsa is hot and the sauce is hot. If you don't like too much heat, use a mild sauce and less jalapenos in the black bean roasted corn salsa.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican