Easy & Cheesy BBQ Ranch Chicken Enchiladas
Easy & Cheesy BBQ Ranch Chicken Enchiladas
(Yes, they’re a little unhinged. And yes, you’re going to love them.)
If BBQ chicken pizza and cheesy enchiladas had a slightly chaotic, wildly flavorful baby… it would be these. Welcome to the comforting, crowd-pleasing world of BBQ Ranch Chicken Enchiladas—aka the dish I made once and now my family begs for every other week.
And before you ask: yes, there’s ranch involved. Yes, it makes sense. No, you don’t have to question it—just trust the process.
Why You’ll Love These Enchiladas
- No raw meat prep because we’re using a rotisserie chicken (thank you, grocery store MVP).
- One part comfort food, one part flavor bomb. Think cheesy BBQ, creamy ranch, and a little Tex-Mex flair.
- Black beans and corn?! I know. Sounds wild. But they bring this smoky-sweet-salty-saucy situation full circle.
This is one of those “clean out the fridge but make it make sense” kind of dinners—and it works really well.
What’s In These BBQ Ranch Enchiladas?
Here’s the exact lineup—no extras, just flavor-forward ingredients that hit every craveable note:
- Rotisserie Chicken – 4 to 5 cups, chopped or shredded. Shortcut queen energy.
- Southwest Corn (canned) – A little sweetness + pop of texture.
- Black Beans (rinsed and drained) – For a little nutrition 🙂
- Mexican Blend Cheese – Melty, stretchy, cheesy goodness. Use 1 to 2 cups depending on your vibe.
- Green Chiles – Half a can for mild heat and subtle tang.
- BBQ Seasoning – Adds depth and smoky flavor to tie the BBQ side of things together.
- Flour Tortillas – Taco size (soft taco or fajita-style), 12 to 14 depending on how much filling you load in.
- BBQ Sauce – Any kind you love. Sweet, smoky, spicy—it’s your call.
- Ranch Dressing – You can drizzle it, dip it, or douse it. I support all ranch decisions.
- Avocado Oil – For greasing your baking dish and lightly brushing tortillas if you want them golden.
- Salt & Pepper – To season it all just right.
- Red Onion & Fresh Parsley – For garnish and a little color contrast. Optional but worth it.
What to Expect
When these bake up, the tortillas get just the slightest crisp on the edges, the cheese melts into the filling like a dream, and the BBQ sauce caramelizes just enough to make the whole pan smell like heaven. The ranch adds a creamy, tangy finish that cuts through the richness and pulls it all together.
It’s the kind of weeknight dinner that feels low effort but tastes high reward. The kind that disappears from the baking dish faster than you thought possible. And the kind you’ll probably start texting your friends about before you’ve even finished your plate.
TL;DR: If you’ve got leftover rotisserie chicken and a bottle of BBQ sauce, this is your sign to make enchiladas weird—in the best way possible.
Easy & Cheesy BBQ Ranch Chicken Enchiladas
Ingredients
- 4-5 cups chopped rotisserie chicken about 1 whole chicken
- 1 15 oz can southwest corn
- 15 oz can black beans rinsed and drained
- 1/2 can 4 oz can green chiles
- 1 tbsp bbq seasoning
- 1/3-1/2 cup Bbq sauce
- 1-2 cups shredded Mexican blend cheese
- Salt to taste
- Pepper to taste
- Avocado oil
- 12-14 Flour taco sized tortillas
- Ranch dressing of choice
- Fresh parsley for garnish
- Red onion diced for garnish
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the chopped rotisserie chicken, black beans, corn, green chiles, 1 cup of shredded cheese, BBQ seasoning, salt, and pepper. Give everything a good mix so it’s evenly combined.
- To assemble, lay a tortilla flat and add a generous spoonful of the chicken mixture to the center. Roll it up snugly and place it seam-side down in a greased baking dish. Keep rolling and filling until your pan is full or the filling runs out.
- Lightly mist the tops of the tortillas with avocado oil, then drizzle with BBQ sauce and use the back of a spoon or brush to spread it over the top. Add a light drizzle of ranch dressing for good measure.
- Bake uncovered for 15 minutes. Pull the dish out, sprinkle the remaining shredded cheese over the top, and return it to the oven for another 5 to 10 minutes—just until the cheese is melted and starting to get golden around the edges.
- Finish with a sprinkle of fresh parsley and diced red onion. Serve warm and prepare for everyone to ask for seconds.
