In a large skillet, heat olive oil on medium heat. Add onions and salt and cook until golden (10 minutes). In a separate bowl mix enchilada sauce and BBQ sauce until well combined.
Mix chicken, bbq seasoning and cayenne pepper in with the onions. Stir in 1/2 cup enchilada/BBQ sauce mixture and add in 1/2 cup cheddar, and 1/2 cup colby jack cheese. Stir until mixture is combined, and turn off heat.
Drizzle enchilada/BBQ sauce in the bottom of a baking dish. Fill each tortilla with chicken mixture. (I separated the mixture into eight sections in the pan to ensure an even fill). Roll each tortilla up and place in the baking dish. Pour the remaining enchilada/BBQ sauce on the tortillas and add remaining cheese. Bake for 20 minutes.