Homemade Chicken Enchiladas with Red Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 70 minutes pairs large, about 1.5 pounds chicken breasts, tablespoons vegetable oil, medium, diced 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Pour remaining chili sauce evenly over the enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
  9. 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.

Frequently asked questions

How long does Homemade Chicken Enchiladas with Red Chili Sauce take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Chicken Enchiladas with Red Chili Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.

Can I substitute ingredients in Homemade Chicken Enchiladas with Red Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Chicken Enchiladas with Red Chili Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Chicken Enchiladas with Red Chili Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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