Slow-Cooked Chicken Enchiladas with Red Chili Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons dried ancho chili powder
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 small corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

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.