Slow-Simmered Chicken Enchiladas with Ancho Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 95 minutes pairs pounds boneless skinless chicken thighs, tablespoons vegetable oil, tablespoons 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.

Prep: 20 min Cook: 75 min Serves 6 Mexican cuisine 450 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

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

Total time is about 95 minutes (20 min prep + 75 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 Chili 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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Enchiladas with Ancho Chili 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 Chili 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 Chili 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.

Related recipes