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BBQ Chicken Enchiladas with Mushrooms

BBQ Chicken Enchiladas stuffed with mushrooms and jalapenos are the ultimate comfort food. Easy to make in the slow cooker, this is a perfect weeknight family dinner.


  •  3 chicken breast boneless and skinless
  •  2 ½ cups barbecue sauce
  •  1 cup chicken stock
  •  1 teaspoon paprika
  •  1 tablespoons kosher salt
  •  1 teaspoon black pepper
  •  5 garlic cloves minced
  •  3 tablespoons vegetable oil
  •  1 onion chopped
  •  1 cup baby Portobello mushrooms
  •  1 jalapeno chopped
  •  3 cups grated mozzarella cheese
  •  8 medium size flour tortillas

Enchilada Sauce:

  •  3 tablespoons vegetable oil
  •  1 tablespoon flour
  •  2 cups slow cooker stock leftovers from cooking the chicken
  •  10 ounces tomato paste
  •  1 teaspoon dried oregano
  •  1 teaspoon red pepper flakes
  •  1/2 teaspoon kosher salt


  •  Fresh chopped cilantro
  •  1 sliced ja

Instructions lapeno

  • Place chicken breast on the bottom of the slow cooker.
  • In a large bowl combine 2 cups of barbecue sauce, chicken stock, paprika, salt, pepper and minced garlic, whisk a little and add the mixture to the slow cooker. Close the slow cooker and cook for 5 hours.
  • Once the chicken breasts have cooked, remove from the slow cooker and place in a deep dish. Shred it using a fork and mix in ½ cup of barbecue sauce and a few tablespoons of the stock from the slow cooker to make the meat succulent and juicy. Save the rest of the slow cooker stock.
  • Add 3 tablespoons of oil to a medium skillet over medium heat, once the oil is hot add the chopped onion and cook for 5 minutes, stirring occasionally, until it starts to brown on the edges. Add the chopped mushrooms and jalapeno pepper, season with salt and cook for 5 minutes. Remove from heat and set aside.

Enchilada Sauce:

  • Add 3 tablespoons of oil to a medium sauce pan over medium heat, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add slow cooker stock, tomato paste, red pepper flakes, salt and dried oregano. Stir to combine, adjust for seasoning and bring to a boil. Reduce heat to low and cook for 15 minutes.

Assembling & Baking:

  • Preheat oven to 350F.
  • Prepare two medium baking dishes, that would fit 4 enchiladas each, or one large baking dish (9x13) that would fit 8 enchiladas.
  • Spread 1/2 cup of the sauce on the bottom of a 9- by 13-inch baking dish. Set one tortilla on a plate, spread it with 1 tablespoon of sauce, top it with some of the slow cooker barbecue chicken and a few tablespoons of the mushrooms and jalapeño mixture, and a little grated mozzarella cheese.
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  •  Full Instructions : BBQ Chicken Enchiladas with Mushrooms @