This post may contain affiliate links. Please read my disclosure policy.
Guess whose city was recently deemed “THE Place To Be”?
Why Kansas City, of course!
I keep seeing this article on “America’s Top 5 Cities To Keep On Your Radar” circulating around on Facebook over the past few months, and it always makes my heart beat a little faster with local pride. Cold weather aside, I have always been a big believer that Kansas City is one of the nation’s best kept little secrets. The people here are the best, the arts scene here continues to impress me, an entrepreneurial culture is exciting and growing, the city is investing big time in downtown (my home!) revitalization, and my favorite — there is some seriously good local food happening here.
If given the option of where to eat, it’s no secret that I tend to choose Mexican food 9 times out of 10. But of course, this town is known for it’s BBQ. So a few weeks ago, I decided to try a little culinary mashup for one of the recipes I’m developing in partnership with Old El Paso, combining the best of Mexican food with the best of Kansas City. And this delicious success was born. I’m pretty sure it is “THE Dish You Should Make Next”.
I would argue, of course, that the key to this recipe is some good Kansas City-style BBQ sauce.
Without a doubt, everyone has different (and usually quite strong) preferences when it comes to BBQ sauce. But here in KC, we like ours sweet, smoky, and tangy, which goes perfectly with traditional chicken enchilada ingredients. And I would add to that that we like our BBQ sauce naturally-sweetened and homemade (here’s the recipe I recommend!), although you’re welcome to use the store-bought stuff if you insist. ;)
Basically, I just rolled up my favorite chicken enchiladas and covered them in a sauce that’s a combination of BBQ sauce and enchilada sauce. I thought about going with exclusively BBQ sauce — which you could definitely do — but I felt like the combination of the two was actually even better. The Mexican and BBQ flavor palates both came through subtly, without being too overwhelming.
And the result?
Definitely the best of both worlds…in one bite.
Yep, definitely my kind of comfort food right there. They are simple to make, nice and hearty without being too heavy, and the sauce definitely steals the show. Even my friends who weren’t huge BBQ fans couldn’t stop talking about that mysterious “extra hint of something” in there that took these guys from good to great.
So grab a bottle of your favorite BBQ sauce — or bonus, make some homemade! — and get cookin’!
(optional toppings: 1/4 cup chopped fresh cilantro, extra diced red onions)
Instructions
Preheat oven to 350 degrees F.
In large skillet, heat oil over medium-high heat. Add red onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Stir in beans and corn until combined. Remove from heat and set aside.
In a separate bowl, whisk together enchilada sauce and BBQ sauce until combined. Set aside.
To assemble the enchiladas, lay out a tortilla on a flat work surface then spread two tablespoons of sauce over the surface of the tortilla. Add a few spoonfuls of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients and filling ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20-25 minutes until the cheese is melted and the tortillas are crispy around the edges. Remove from oven and serve immediately, garnished with chopped fresh cilantro and extra diced red onions if desired.
This is a sponsored post in partnership with Old El Paso. I am partnering with them this year to develop all sorts of new Mexican recipes to share with you, and all opinions are my own as always. Thanks for supporting the brands which help make this site possible!
I am pretty convinced that you can NEVER go wrong mashing two delicious foods into one, and this just proves that point INCR-EDIBLE!
That cheese. the sauce. I NEED! Pinned :)
Look at you go, so current as always. You just know where to live and how to live well. What a great idea to spike the enchilada sauce with KC’s best. Muy bueno.
I echo your sentiments! Kansas City is really the best place to live, I never ever EVER want to leave here. I think one of our barbecue joints needs to put these babies on the menu! The best of both worlds in KC — barbecue and Mexican!
Kansas City has been on my list of places to visit for ages! My dad and I are trying to go to all 30 MLB stadiums together, and the Royals are one of the few teams we have left to see. Hopefully within the next few years we can cross that off our list — and the best BBQ in the country at the same time too! ;) I’m really loving all of the sauce on these gorgeous enchiladas! Pinned!
You know, I used to live in the #2 City (Richmond, VA) but moved to the real El Paso just over 6 years ago. It’s heaven for Mexican food, and just a nice place to live. At some point I’ll have to try your combo of enchilada and BBQ sauce. It definitely sounds intriguing.
When my husband and I decide to go out it is always a decision between BBQ and Mexican. I have made BBQ quesadillas at home…but this looks out of this world amazing. This may be our new favorite meal!
LOVED this recipe! Big hit at a party! I followed the recipe except made with corn tortillas more as a casserole in layers! The BBQ sauce definitely adds a delicious twist! Thanks for the recipe!
I think these would taste great with corn tortillas! The only bummer is that they tend to break when making enchiladas if they get dried out. But they’re a great gluten-free option and still taste great!
I don’t see anything regarding the pre-cooked chicken? I’m just going to add it as suggested with the other items but not cook as long. (I pre-cook my chicken and shred it in a crock-pot.)
looks yummy and would love to make this tonight! I didn’t see the alternative instructions if you are using shredded cooked chicken. Did I miss it? Thank you!
I just made these tonight-this is my second night in a row trying your wonderful recipes. I used a Sweet Baby Ray’s BBQ sauce (my fave), and this was absolutely delicious. I’m from Texas where a love of BBQ and Tex-Mex is in our genes! This is a new family fave! Thank you!
Hayley @ Gimme Some Oven —
That makes us so happy Chelsea, thanks for sharing! We’re glad you loved these. :)
After making the “BEST Chicken Enchiladas” I had to try another recipe from your site and since I fell in love with the enchilada sauce I figured I better try these. And I really wanted to try your BBQ sauce. First of all the BBQ sauce is my favorite of all time (I added a tsp of cayenne and it was the perfect spice for me). I live in Oregon now but I lived in Texas for a few years and I attended a number of BBQ competitions and restaurants while I was there. I can’t wait to use this BBQ sauce again soon in another recipe. All that said the final product was amazing! So flavorful and delicious. I could probably eat it once a week as a staple and never get tired of it. I was sad I only had room in my tummy for one but I’ll get it for leftovers tonight :-). If you’re into enchiladas and BBQ this is a must to try! And I highly recommend making the enchilada sauce and BBQ sauce linked on the page. I wonder what recipe I should try next!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Kate — we’re so happy you loved the sauce and the enchiladas! :)
I made these this weekend for my boyfriend and I….he was ecstatic to come home from work and find these waiting for him. I even made the barbecue sauce…and then spilled half of it all over my white counter :( So easy and delicious!! We froze the leftovers and pulled them out for dinner this week. DELISH!
This was phenomena! I’m a big fan of adding BBQ sauce in recipes where you would not expect it. I MAY have been guilty of adding more cheese before rolling them up. Otherwise I followed the recipe exactly. They were even better the next day!
OMG! These were so good and amazing. After I made these my husband was so impressed he not only did the dishes but he went down on me later. Highly reccomend!!
These are AH-MAY-ZING. I used Sweet Baby Ray’s and your homemade enchilada sauce and the combination is utterly spectacular. Shredded chicken (from your slow-cooker shredded chicken recipe) worked great and everything else was exactly as written. This will go in my permanent rotation!
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
These look AH-mazing! I’ve got to try that bbq sauce you’re raving about. These are definitely going on the menu!
I am pretty convinced that you can NEVER go wrong mashing two delicious foods into one, and this just proves that point INCR-EDIBLE!
That cheese. the sauce. I NEED! Pinned :)
I’ve been to Kansas City once and loved it! Can’t wait to get back. This is such a colorful dish. Kansas City-style BBQ sauce for the win!
I’m all for sweet, smoky, and tangy wrapped up in a corn tortilla. These look amazing. Pinned.
YAY for KC!!! Cheers to this glorious fusion of Mexican and BBQ.
Wow this looks and sounds so tasty! I totally might be making this for dinner tonight!
https://arnellavanilla.com/category/home/
GAH!! I miss KC. If I could move back I would! Now, these enchiladas look out of this world!!
Look at you go, so current as always. You just know where to live and how to live well. What a great idea to spike the enchilada sauce with KC’s best. Muy bueno.
I echo your sentiments! Kansas City is really the best place to live, I never ever EVER want to leave here. I think one of our barbecue joints needs to put these babies on the menu! The best of both worlds in KC — barbecue and Mexican!
I am now dubbing you, “Ali the Enchilada Making Expert” :) Yours are the best and most beautiful. Definitely trying your BBQ version out!
Ummmm heaven!!
Kansas City has been on my list of places to visit for ages! My dad and I are trying to go to all 30 MLB stadiums together, and the Royals are one of the few teams we have left to see. Hopefully within the next few years we can cross that off our list — and the best BBQ in the country at the same time too! ;) I’m really loving all of the sauce on these gorgeous enchiladas! Pinned!
Enchiladas always score me a High Five with my family. And with me too actually.
You know, I used to live in the #2 City (Richmond, VA) but moved to the real El Paso just over 6 years ago. It’s heaven for Mexican food, and just a nice place to live. At some point I’ll have to try your combo of enchilada and BBQ sauce. It definitely sounds intriguing.
Those look absolutely amazing! I love that you combined BBQ sauce and enchilada sauce, that would be so delicious! What a great idea!
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
www.trangscorner.com
When my husband and I decide to go out it is always a decision between BBQ and Mexican. I have made BBQ quesadillas at home…but this looks out of this world amazing. This may be our new favorite meal!
LOVED this recipe! Big hit at a party! I followed the recipe except made with corn tortillas more as a casserole in layers! The BBQ sauce definitely adds a delicious twist! Thanks for the recipe!
This looks absolutely amazing! Can’t wait to try! I wonder how it would taste with corn tortillas?
I think these would taste great with corn tortillas! The only bummer is that they tend to break when making enchiladas if they get dried out. But they’re a great gluten-free option and still taste great!
These are the best enchiladas I’ve ever seen. Wow they look so flavoursome, cheesy and delicious!
I don’t see anything regarding the pre-cooked chicken? I’m just going to add it as suggested with the other items but not cook as long. (I pre-cook my chicken and shred it in a crock-pot.)
looks yummy and would love to make this tonight! I didn’t see the alternative instructions if you are using shredded cooked chicken. Did I miss it? Thank you!
Hey Michele! You can just stir the cooked shredded chicken (it should be about 3-4 cups) along with the black beans and corn. Hope you enjoy! : )
Crazy delicious! There hasn’t been one recipe of yours that hasn’t been fabulous. Thank you for giving life to my family’s dinner plates. =)
Thank you, Erica!
I just made these tonight-this is my second night in a row trying your wonderful recipes. I used a Sweet Baby Ray’s BBQ sauce (my fave), and this was absolutely delicious. I’m from Texas where a love of BBQ and Tex-Mex is in our genes! This is a new family fave! Thank you!
That makes us so happy Chelsea, thanks for sharing! We’re glad you loved these. :)
After making the “BEST Chicken Enchiladas” I had to try another recipe from your site and since I fell in love with the enchilada sauce I figured I better try these. And I really wanted to try your BBQ sauce. First of all the BBQ sauce is my favorite of all time (I added a tsp of cayenne and it was the perfect spice for me). I live in Oregon now but I lived in Texas for a few years and I attended a number of BBQ competitions and restaurants while I was there. I can’t wait to use this BBQ sauce again soon in another recipe. All that said the final product was amazing! So flavorful and delicious. I could probably eat it once a week as a staple and never get tired of it. I was sad I only had room in my tummy for one but I’ll get it for leftovers tonight :-). If you’re into enchiladas and BBQ this is a must to try! And I highly recommend making the enchilada sauce and BBQ sauce linked on the page. I wonder what recipe I should try next!
Thanks for sharing with us, Kate — we’re so happy you loved the sauce and the enchiladas! :)
I made these this weekend for my boyfriend and I….he was ecstatic to come home from work and find these waiting for him. I even made the barbecue sauce…and then spilled half of it all over my white counter :( So easy and delicious!! We froze the leftovers and pulled them out for dinner this week. DELISH!
We’re so happy you guys enjoyed these, Meg!
This was phenomena! I’m a big fan of adding BBQ sauce in recipes where you would not expect it. I MAY have been guilty of adding more cheese before rolling them up. Otherwise I followed the recipe exactly. They were even better the next day!
OMG! These were so good and amazing. After I made these my husband was so impressed he not only did the dishes but he went down on me later. Highly reccomend!!
Ohhh soooo good! I would add two cans of diced green chilies for some spice!
These are AH-MAY-ZING. I used Sweet Baby Ray’s and your homemade enchilada sauce and the combination is utterly spectacular. Shredded chicken (from your slow-cooker shredded chicken recipe) worked great and everything else was exactly as written. This will go in my permanent rotation!