• 1 pound boneless, skinless chicken breast, cooked and shredded
  • 1 cup cooked black beans
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper 
  • 4 medium corn tortillas
  • 1/2 cup enchilada sauce
  • 1/2 cup Cherry Smoked BBQ sauce
  • 1/2 cup shredded Mexican blend cheese
  • Fresh cilantro for garnish

Nutrition Facts

  • Calories: 408
  • Total Fat: 9.9 g
  • Net Carbs: 29.3 g
  • Dietary Fiber: 7.9 g
  • Sugars: 3.7 g
  • Protein: 37.6 g
  • Cholesterol: 97 mg
  • Sodium: 276 mg

Featured in this recipe: Cherry Smoked BBQ

Cherry Smoked BBQ

Cherry Smoked BBQ

1 Bottle



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Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.


In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sauté for 2-3 minutes until softened.


Add shredded chicken, black beans, corn, diced tomatoes, ground cumin, and chili powder to the skillet. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.


Warm the corn tortillas in the microwave for 30 seconds or until soft and pliable.


Spoon the chicken mixture onto each tortilla, roll up tightly, and place seam side down in the prepared baking dish.


Pour enchilada and the Cherry Smoked BBQ sauces evenly over the rolled tortillas. Sprinkle shredded cheese on top.


Cover the baking dish with foil and bake in the preheated oven for 25 minutes, until the enchiladas are heated through and the cheese is melted.


Remove foil and bake for an additional 5 minutes, until cheese is bubbly.


Garnish with fresh cilantro before serving.