Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken wrapped in corn tortillas and baked under a rich, smoky ancho chile sauce with melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 60 minutes, pairs chicken breasts, ancho chile powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken breasts
2 tbsp ancho chile powder
4 garlic cloves, minced
1 medium onion, diced
2 cups chicken broth
12 corn tortillas
2 cups shredded Monterey Jack cheese
1 tsp cumin powder
1 tsp dried oregano
2 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant. Stir in 2 tbsp ancho chile powder, 1 tsp cumin powder, and 1 tsp dried oregano, cooking for 1 minute to bloom the spices.
Step 2: Pour in 2 cups chicken broth and bring to a simmer. Add 1.5 lbs chicken breasts whole, cover and cook on low for 20 minutes or until chicken is fully cooked and tender.
Step 3: Remove chicken breasts and shred with two forks. Return shredded chicken to the sauce, stir well, and season with 1.5 tsp salt and 1 tsp black pepper.
Step 4: Preheat oven to 375°F. Lightly oil a baking dish. Warm 12 corn tortillas in a dry skillet for 10 seconds each to make them pliable.
Step 5: Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam side down in the baking dish. Pour remaining sauce over rolled tortillas.
Step 6: Sprinkle 2 cups shredded Monterey Jack cheese evenly on top. Bake uncovered for 20 minutes until cheese is melted and bubbly.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving for a fresh, herbal brightness.