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Now this is truly Tex-Mex with good ole’ Texas barbecue combined with Mexican enchiladas. It’s truly a Texas treat.

Here’s the recipe:


16 white corn tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
½ cup of your favorite BBQ sauce (or more depending on your tastebuds)
½ large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese


Preheat oven to 375.

In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes.

While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.

Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add ½ cup cheddar cheese and ½ cup colby cheese. Stir until mixture comes together and turn off heat.

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Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish.

(Before rolling the tortillas it is usually a good idea to flash fry them so they don’t break apart)

Take each tortilla and fill it with ½ chicken mixture. Roll each up and set it in the baking dish.

Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese.

Bake at 375 for 20-25 minutes.


Recipe originally from Texas Recipes, modified by Jamie Dietzich for Used with permission.

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