Slow-Cooked Chicken Enchiladas with Red Chili Sauce

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

Tender shredded chicken wrapped in corn tortillas, baked in a rich and smoky red chili sauce topped with melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 85 minutes, pairs boneless skinless chicken thighs, olive oil, dried ancho chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 65 min Serves 6 Mexican cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tablespoons dried ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to toast the spices.
  3. Step 3: Add 1.5 pounds boneless skinless chicken thighs, 1 cup tomato sauce, and 1 cup chicken broth to the skillet. Bring to a simmer, cover, and cook on low for 45 minutes until chicken is very tender.
  4. Step 4: Remove chicken from the skillet and shred with two forks. Return shredded chicken to the sauce and stir to combine.
  5. Step 5: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Warm 12 small corn tortillas in a dry skillet for 20 seconds each until pliable.
  6. Step 6: Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam side down in the baking dish.
  7. Step 7: Pour remaining sauce over the rolled tortillas, then sprinkle 2 cups shredded Oaxaca or Monterey Jack cheese evenly on top.
  8. Step 8: Bake uncovered for 20 minutes until cheese is melted and bubbly, edges are slightly crispy.
  9. Step 9: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Slow-Cooked Chicken Enchiladas with Red Chili Sauce take to make?

Total time is about 85 minutes (20 min prep + 65 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 Slow-Cooked 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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.

Related recipes