Slow-Simmered Chicken Enchiladas with Red 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 chicken enchiladas bathed in a rich, smoky red chile sauce, perfect for a festive Cinco de Mayo meal. This Mexican-inspired Cinco de Mayo recipe, ready in about 80 minutes, pairs boneless skinless chicken thighs, vegetable oil, yellow 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.

Prep: 30 min Cook: 50 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tbsp vegetable oil
1 medium yellow onion, diced
3 garlic cloves, minced
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
10 corn tortillas
2 cups shredded Oaxaca cheese
1/4 cup fresh cilantro leaves
to taste salt
to taste black pepper

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Instructions

Step 1: Toast 4 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant but not burnt; transfer to a bowl and cover with 2 cups hot chicken broth, soaking for 15 minutes.
Step 2: Blend the soaked chiles with 1 diced yellow onion, 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano until smooth; season with salt and pepper to taste.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add 1 lb boneless skinless chicken thighs and sear 3-4 minutes per side until golden, then pour in the chile sauce and simmer for 25 minutes until chicken is fully cooked and sauce thickens.
Step 4: Remove chicken from sauce and shred with two forks; preheat oven to 375°F.
Step 5: Dip each of the 10 corn tortillas briefly in the sauce, fill with shredded chicken and a sprinkle of 2 cups shredded Oaxaca cheese, then roll and place seam side down in a baking dish.
Step 6: Pour remaining chile sauce over the enchiladas and sprinkle with remaining cheese; bake for 20 minutes until cheese melts and edges are bubbly.
Step 7: Garnish with 1/4 cup fresh cilantro leaves before serving.