Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Sprinkle 2 cups shredded Monterey Jack cheese evenly on top. Bake uncovered for 20 minutes until cheese is melted and bubbly.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving for a fresh, herbal brightness.

Frequently asked questions

How long does Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Chicken Enchiladas with Ancho Chile Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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