Using room temperature tortillas (cold ones from the fridge tend to crack when rolling), place about ½ to ⅓ cup of mixture in center of flour tortilla.
Sprinkle shredded cheddar jack cheese on top of shredded chicken.
Roll tortilla to secure ingredients inside and place in prepared baking dish.
Repeat with additional tortillas until filling is gone.
Pour barbecue sauce over filled tortillas, spreading evenly to coat all tortillas lightly.
Bake in oven for 25-30 minutes until filling is heated through.
Remove from oven, top with additional shredded cheese and return to oven for 5 minutes.
Remove from oven, allow dish to set for 5 minutes and serve.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/barbecue-chicken-enchiladas