Slow-Cooked Chipotle Chicken Enchiladas with Roasted Tomato Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender shredded chicken slow-cooked with smoky chipotle peppers, wrapped in corn tortillas and baked under a rich roasted tomato and garlic sauce. This Mexican-inspired Cinco de Mayo recipe, ready in about 400 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, white onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 peppers plus 2 tbsp sauce chipotle peppers in adobo sauce
• 1 cup white onion, diced
• 3 garlic cloves, minced
• 14 ounces canned fire-roasted tomatoes
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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

Instructions

1. Step 1: In a slow cooker, combine 1.5 pounds boneless skinless chicken thighs, 2 chipotle peppers chopped finely, 2 tablespoons adobo sauce, 1 cup diced white onion, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat and cook on low for 6 hours until chicken is tender and shreds easily.
2. Step 2: While chicken cooks, preheat oven to 375°F. In a blender, combine 14 ounces canned fire-roasted tomatoes and 1 tablespoon olive oil, blending until smooth to form the enchilada sauce.
3. Step 3: Once chicken is done, shred it with two forks directly in the slow cooker, mixing well with the juices.
4. Step 4: Lightly oil a 9x13 inch baking dish with 2 tablespoons olive oil. Warm 12 corn tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable.
5. Step 5: Fill each tortilla with about 1/4 cup shredded chicken and a sprinkle of 2 cups shredded Oaxaca or mozzarella cheese, then roll tightly and place seam side down in the baking dish.
6. Step 6: Pour the blended roasted tomato sauce evenly over the rolled tortillas and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and bubbly.
7. Step 7: Remove from oven, garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.