Puebla-Style Chicken Enchiladas with Roasted Chili Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Soft corn tortillas filled with shredded chicken and topped with a smoky roasted chili sauce, inspired by the traditional flavors of Puebla. This Mexican-inspired Cinco de Mayo recipe, ready in about 65 minutes, pairs chicken breasts, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 35 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

2, about 1 lb chicken breasts
4 dried guajillo chilies
2 dried ancho chilies
3 garlic cloves
1 small, quartered yellow onion
1 tsp cumin seeds
3 tbsp vegetable oil
12 corn tortillas
1/2 cup, crumbled Queso fresco
1/4 cup, chopped fresh cilantro
1 cup chicken broth
1 tsp, divided salt
1/2 tsp black pepper

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Instructions

Step 1: Place 2 dried guajillo chilies and 2 dried ancho chilies in a medium bowl. Cover with hot water and soak for 20 minutes until softened.
Step 2: While chilies soak, put 2 chicken breasts (about 1 lb) in a pot, cover with water, add 1/2 tsp salt, and simmer gently for 20 minutes until cooked through. Remove chicken and shred finely.
Step 3: Drain the softened chilies and transfer to a blender with 3 garlic cloves, 1 small quartered yellow onion, 1 tsp cumin seeds, 1 cup chicken broth, and 1/2 tsp black pepper. Blend until smooth.
Step 4: Heat 3 tbsp vegetable oil in a skillet over medium heat. Pour in the chili sauce and cook for 6-8 minutes, stirring occasionally, until thickened and fragrant.
Step 5: Lightly warm 12 corn tortillas on a dry skillet to make them pliable.
Step 6: Dip each tortilla into the chili sauce, fill with shredded chicken, roll tightly, and place seam-side down in a baking dish.
Step 7: Pour remaining chili sauce over the rolled enchiladas, sprinkle with 1/2 cup crumbled Queso fresco and 1/4 cup chopped fresh cilantro.
Step 8: Bake in a preheated oven at 375°F for 15 minutes until cheese softens and sauce bubbles. Serve immediately.