Tex-Mex Chicken Enchiladas with Roasted Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Corn tortillas filled with shredded chicken and cheese, baked under a rich roasted chile enchilada sauce for a classic Texan flavor. This mexican-inspired tacos & burritos ready in about 70 minutes blends medium (about 1 lb) chicken breasts, olive oil, medium, diced 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 420 calories and feeds 5, 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.

Prep: 30 min Cook: 40 min Serves 5 Mexican cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tex-Mex Chicken Enchiladas with Roasted Chile Sauce take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Chicken Enchiladas with Roasted Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Chicken Enchiladas with Roasted Chile 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 Tex-Mex Chicken Enchiladas with Roasted Chile Sauce for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Tex-Mex Chicken Enchiladas with Roasted Chile Sauce?

Mexican tacos & burritos 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.

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