Slow-Simmered Chicken Enchiladas with Ancho Chili Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender shredded chicken wrapped in corn tortillas and baked under a rich, smoky ancho chili sauce topped with melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 95 minutes, pairs boneless skinless chicken thighs, vegetable oil, ancho chili powder 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 tablespoons vegetable oil
• 2 tablespoons ancho chili powder
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 cup tomato sauce
• 1 cup chicken broth
• 12 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat and sauté 1 medium diced yellow onion and 3 minced garlic cloves for 4-5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tablespoons ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute until aromatic.
3. Step 3: Add 1.5 pounds boneless skinless chicken thighs to the skillet and sear for 3-4 minutes per side until lightly browned.
4. Step 4: Pour in 1 cup tomato sauce and 1 cup chicken broth, bring to a simmer, then reduce heat to low and cover; cook for 45 minutes until chicken is tender and shreds easily.
5. Step 5: Remove chicken from the sauce and shred with two forks, then return shredded chicken to the sauce and stir to coat.
6. Step 6: Preheat oven to 375°F. Lightly warm 12 small corn tortillas to make them pliable.
7. Step 7: Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish.
8. Step 8: Pour any remaining sauce over the enchiladas and sprinkle 2 cups shredded Monterey Jack cheese evenly on top.
9. Step 9: Bake uncovered for 20 minutes until cheese melts and edges bubble.
10. Step 10: Garnish with 1/4 cup chopped fresh cilantro before serving.