Slow-Simmered Chicken Enchiladas with Roasted Chile Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender shredded chicken wrapped in corn tortillas, bathed in a smoky roasted chile sauce, and baked with melted cheese for a festive Cinco de Mayo entrée. This mexican-inspired cinco de mayo ready in about 80 minutes blends large (about 1 lb) chicken breasts, olive oil, medium, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 large (about 1 lb) chicken breasts
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3, stemmed and seeded dried guajillo chiles
• 2, stemmed and seeded dried ancho chiles
• 2 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 10 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: In a large pot over medium heat, heat 2 tbsp olive oil until shimmering. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
2. Step 2: Toast 3 stemmed and seeded dried guajillo chiles and 2 stemmed and seeded dried ancho chiles in a dry skillet over medium heat for 2 minutes until aromatic but not burnt. Transfer to a bowl and cover with 2 cups hot chicken broth, soaking for 15 minutes until softened.
3. Step 3: Meanwhile, season 2 large chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper, then add to the pot with onion and garlic. Pour in soaked chiles with their broth, then stir in 1 tsp ground cumin, 1/2 tsp dried oregano, and the remaining 1/2 tsp salt. Bring to a simmer, cover, and cook gently for 25 minutes until chicken is cooked through and tender.
4. Step 4: Remove chicken breasts from the pot and shred finely with two forks. Blend the chile sauce mixture in the pot using an immersion blender until smooth and slightly thickened.
5. Step 5: Preheat oven to 375°F. Lightly warm 10 corn tortillas to make them pliable. Dip each tortilla briefly into the chile sauce, fill with shredded chicken and a sprinkle of 1 cup shredded Monterey Jack cheese, then roll tightly and place seam-side down in a baking dish.
6. Step 6: Pour remaining chile sauce evenly over the enchiladas, then sprinkle with the remaining 1 cup shredded cheese. Bake uncovered for 20 minutes until the cheese is melted and bubbly.
7. Step 7: Remove from oven, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over each portion.