BBQ Chicken Enchiladas

BBQ Chicken Enchiladas

Serves 4-6

Prep Time: 10 MINUTES | Cook Time: 25 MINUTES Total Time: 45 MINUTES

Adding avocado inside your enchiladas is a game changer! The flavors of BBQ chicken and avocado make for one of our favorite enchilada recipes. A twist on a classic, this dinner recipe will make it on your menu weekly.



  • 1 cup honey barbeque sauce
  • 1/2 cup LA VICTORIA® Red Enchilada Sauce Mild
  • 2 tablespoons water
  • 4 cups shredded chicken
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 cups shredded Mexican blend cheese, divided
  • 2/3 cup chopped green onions
  • 4-ounces WHOLLY® Diced Avocado
  • 8-10 large flour tortillas


  • 4-ounces WHOLLY® Diced Avocado
  • 1/4 cup finely diced red onion
  • 3 tablespoons chopped cilantro
  • 1 lime, juiced
  • Salt and pepper
  1. Heat oven to 375°.
  2. Combine barbeque sauce, LA VICTORIA® Red Enchilada Sauce Mild and water, set sauce aside.
  3. In large bowl, season shredded chicken with next 6 ingredients. Add 1 cup sauce, 1 cup cheese and green onions to chicken.
  4. Coat bottom of large casserole dish with thin layer of sauce. Spoon about 1/4 cup chicken mixture and 2 tablespoons WHOLLY® Diced Avocado onto each tortilla and roll tightly. Add to dish, seam side down. Repeat until dish is full. Pour remaining sauce over and top with 1 cup cheese. Bake 25 minutes at 375°.
  5. In bowl, combine WHOLLY® Diced Avocado, red onion, cilantro, lime juice, salt and pepper. Top enchiladas with avocado mixture.