Slow-Cooked Chicken Enchiladas with Roasted Poblano Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender shredded chicken wrapped in corn tortillas and smothered in a smoky roasted poblano pepper sauce, baked to perfection with melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 380 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion 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
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 3 medium, peeled and chopped roasted poblano peppers
• 1 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded Mexican blend cheese
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1.5 pounds boneless skinless chicken thighs, sear each side for 3 minutes until lightly browned but not fully cooked.
3. Step 3: Transfer chicken, onions, and garlic to a slow cooker. Add 3 chopped roasted poblano peppers, 1 cup tomato sauce, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
4. Step 4: Cook on low for 5-6 hours or high for 3 hours until chicken is tender and shreds easily.
5. Step 5: Preheat oven to 375°F. Remove chicken from slow cooker and shred with two forks.
6. Step 6: Warm 12 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
7. Step 7: Spoon about 2 tablespoons of the shredded chicken mixture onto each tortilla, roll tightly, and place seam side down in a greased 9x13 inch baking dish.
8. Step 8: Pour remaining sauce over enchiladas and sprinkle 2 cups shredded Mexican blend cheese evenly on top.
9. Step 9: Bake for 20 minutes until cheese is melted and bubbly, edges slightly crispy.
10. Step 10: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.