Homemade Chicken Enchiladas with Red Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 blends large, about 1.5 pounds chicken breasts, tablespoons vegetable oil, medium, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

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

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.