Homemade Chicken Enchiladas with Red Chili Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft corn tortillas stuffed with shredded chicken and cheese, baked in a spiced red chili sauce for a comforting Cinco de Mayo classic. This Mexican-inspired Cinco de Mayo recipe, ready in about 70 minutes, pairs chicken breasts, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

2 large, about 1.5 pounds chicken breasts
2 tablespoons vegetable oil
1 medium, diced yellow onion
3, minced garlic cloves
4, stemmed and seeded dried guajillo chiles
1 cup canned diced tomatoes
1 cup chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
12 small corn tortillas
2 cups shredded Monterey Jack cheese
1/4 cup, chopped cilantro leaves
for serving sour cream

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Instructions

Step 1: Place 4 dried guajillo chiles in a bowl and cover with 2 cups hot water. Let soak for 15 minutes until softened, then drain.
Step 2: In a blender, combine soaked guajillo chiles, 1 cup canned diced tomatoes, 1 cup chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon salt. Blend until smooth to make the red chili sauce.
Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
Step 4: Pour 2 cups of the prepared chili sauce into the skillet with onions and garlic. Simmer for 10 minutes, stirring occasionally until slightly thickened.
Step 5: In a separate pot, poach 2 large chicken breasts in boiling water for 15 minutes until cooked through. Remove and shred the chicken with two forks.
Step 6: Preheat oven to 375°F. Lightly warm 12 small corn tortillas in a dry skillet for 20 seconds each to make them pliable.
Step 7: Dip each tortilla into the chili sauce, then fill with a generous 1/4 cup shredded chicken and 2 tablespoons shredded Monterey Jack cheese. Roll up and place seam-side down in a greased 9x13 inch baking dish.
Step 8: Pour remaining chili sauce evenly over the enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
Step 9: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped cilantro leaves and serve with sour cream.