Tex-Mex Chicken Enchiladas with Roasted Chile Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Corn tortillas filled with shredded chicken and cheese, baked under a rich roasted chile enchilada sauce for a classic Texan flavor. This Mexican-inspired taco and burrito recipe, ready in about 70 minutes, pairs chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 5, 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

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

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Meanwhile, toast 3 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until aromatic. Transfer chiles to a bowl and cover with 2 cups hot chicken broth, soaking for 20 minutes.
3. Step 3: After soaking, blend the soaked chiles and broth with the onion and garlic mixture, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a blender until smooth.
4. Step 4: Poach 2 medium chicken breasts in simmering water for 15 minutes until cooked through. Shred the chicken finely with two forks.
5. Step 5: Preheat oven to 375°F. Lightly warm 10 corn tortillas in a dry skillet until pliable.
6. Step 6: Pour 1 cup of the roasted chile sauce into a 9x13 baking dish, spreading evenly. Fill each tortilla with about 1/3 cup shredded chicken and 1/4 cup shredded cheddar cheese, roll tightly, and place seam-side down in the baking dish.
7. Step 7: Pour remaining chile sauce over the rolled enchiladas and sprinkle with remaining 1 cup cheddar cheese.
8. Step 8: Bake uncovered for 20 minutes until cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.