Puebla-Style Chicken Enchiladas with Roasted Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Lightly warm 12 corn tortillas on a dry skillet to make them pliable.
  6. Step 6: Dip each tortilla into the chili sauce, fill with shredded chicken, roll tightly, and place seam-side down in a baking dish.
  7. 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.
  8. Step 8: Bake in a preheated oven at 375°F for 15 minutes until cheese softens and sauce bubbles. Serve immediately.

Frequently asked questions

How long does Puebla-Style Chicken Enchiladas with Roasted Chili Sauce take to make?

Total time is about 65 minutes (30 min prep + 35 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 Puebla-Style Chicken Enchiladas with Roasted 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 chicken breasts from drying out.

Can I substitute ingredients in Puebla-Style Chicken Enchiladas with Roasted 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 Puebla-Style Chicken Enchiladas with Roasted Chili Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Puebla-Style Chicken Enchiladas with Roasted 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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