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.