Slow-Cooked Chicken Enchiladas with Roasted Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender slow-cooked chicken wrapped in corn tortillas, smothered with a smoky roasted chile sauce and melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 390 minutes, pairs boneless skinless chicken thighs, olive oil, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1, diced medium yellow onion
• 4, minced garlic cloves
• 3, stems and seeds removed dried ancho chiles
• 3, stems and seeds removed dried guajillo chiles
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 2 cups shredded Oaxaca cheese
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Toast 3 dried ancho chiles and 3 dried guajillo chiles in a dry skillet over medium heat for 2-3 minutes, turning frequently, until fragrant but not burned. Transfer to a bowl and cover with 3 cups hot vegetable broth; soak for 20 minutes.
2. Step 2: While chiles soak, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Drain the chiles, reserving soaking liquid. Blend the chiles with the onion, garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 cup of the soaking liquid until smooth.
4. Step 4: Place 2 lbs boneless skinless chicken thighs in a slow cooker. Pour the chile sauce over the chicken, stir to coat evenly, and cook on low for 6 hours until chicken is tender and shreds easily.
5. Step 5: Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the sauce and stir to combine.
6. Step 6: Preheat oven to 375°F. Lightly oil a baking dish. Warm 12 corn tortillas in a skillet for 20 seconds each to make pliable.
7. Step 7: Spoon about 1/4 cup of the chicken mixture onto each tortilla, sprinkle with 2 cups shredded Oaxaca cheese divided evenly, roll up, and place seam side down in the baking dish.
8. Step 8: Pour any remaining sauce over enchiladas and sprinkle remaining cheese on top. Bake for 20 minutes until cheese is melted and bubbly.
9. Step 9: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.