These enchiladas are built around a from-scratch roasted chili sauce made from dried guajillo and ancho chilies — no canned sauce, no shortcuts there. The honest reason to make this on a weeknight: the sauce and filling come together in about 45 minutes, and once the dish goes in the oven, you’re done. It feeds four people well and reheats better than most baked pasta dishes.
Shopping notes
- Dried guajillo and ancho chilies: Look in the Latin foods aisle or the bulk spice section. They’re sold in small bags and keep for months in a sealed container. Don’t substitute chili powder — the flavor is completely different.
- Corn tortillas: Buy the freshest ones you can find. Stale tortillas crack when you roll them even after warming. Check the date on the package.
- Monterey Jack: Block cheese shredded at home melts more evenly than pre-shredded bags, which contain anti-caking starch. Worth the extra minute.
- Chicken: A store-bought rotisserie chicken gives you exactly the right amount of meat and saves a pot. Pull and shred it while it’s still warm — it’s much easier.
The short version of why this works
Two things make the difference here. First, toasting the dried chilies in a dry skillet before soaking them — even just two to three minutes — wakes up the oils inside and adds a layer of flavor you simply can’t get from chilies dropped straight into water. Second, mixing some of the chili sauce directly into the filling rather than just pouring it over the top means the chicken is seasoned all the way through, not just coated on the outside. The tortillas absorb the sauce during baking and hold together instead of turning soggy.
Mistakes to avoid
- Burning the chilies while toasting: If they smell bitter or start to smoke, they’re done — and not in a good way. Keep the heat at medium and stay at the stove. Burnt chilies make the whole sauce taste acrid.
- Skipping the soak: Fifteen minutes in hot water isn’t optional. Under-soaked chilies leave fibrous bits that don’t blend smooth, and the sauce ends up gritty.
- Overfilling the tortillas: Two to three tablespoons of filling per tortilla is the right amount. Pack in more and they split open in the pan, and the sauce pools underneath instead of coating evenly.
- Not greasing the baking dish: The bottom tortillas will stick and tear when you serve. A light coat of oil or cooking spray takes five seconds and saves the presentation.
- Adding too much extra stock to the sauce: The sauce should be thick enough to coat a spoon. If you thin it too much, it runs off the enchiladas and the dish turns watery after baking.
Make-ahead notes
The chili sauce keeps in the fridge for up to five days in a sealed jar. The filling — chicken, cheese, and sauce combined — keeps for three days. When you’re ready to eat, assemble cold and bake straight from the fridge; add five minutes to the bake time. You can also freeze the assembled, unbaked dish tightly wrapped for up to two months — thaw overnight in the fridge before baking. Leftovers reheat well in a 350°F oven covered with foil for about 15 minutes. Skip the cilantro garnish — not worth the extra cutting board and bowl when the dish is already fully flavored.
Smoky Chicken Enchiladas with Roasted Chili Sauce
Equipment
- Large skillet
- Blender or food processor
- Baking dish (9x13-inch)
- Medium saucepan
Ingredients
For the Roasted Chili Sauce:
- 3 pieces dried guajillo chilies stems and seeds removed
- 2 pieces dried ancho chilies stems and seeds removed
- 2 tablespoons olive oil extra virgin preferred
- 4 cloves garlic peeled
- 1 medium white onion chopped
- 1 teaspoon ground cumin
- 1 cup chicken stock low sodium recommended
- 1 teaspoon kosher salt or to taste
For the Enchiladas:
- 2 cups shredded cooked chicken preferably rotisserie or poached chicken breast
- 1 ½ cups Monterey Jack cheese shredded
- 8 pieces corn tortillas 6-inch size, warmed slightly to prevent cracking
- ¼ cup chopped fresh cilantro plus more for garnish
Instructions
- Prepare the Roasted Chili Sauce: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2–3 minutes until fragrant. Do not let them burn. Remove from heat, and soak them in hot water for 15 minutes until softened. Drain before blending.
- Blend the Sauce: In a blender, combine the soaked chilies, garlic cloves, chopped onion, cumin, chicken stock, and salt. Blend until smooth and slightly thick. If needed, add a splash more stock. Set aside.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, 1 cup of the shredded cheese, and 2 tablespoons of the chili sauce. Mix well. Taste and adjust salt if needed.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Fill each warmed tortilla with 2–3 tablespoons of chicken mixture, roll tightly, and place seam-side down in the dish.
- Top and Bake: Pour the remaining chili sauce over the enchiladas, spreading evenly. Sprinkle the remaining cheese over the top. Bake uncovered for 25–30 minutes, until cheese is melted and edges are bubbling.
- Garnish and Serve: Let cool for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- You can substitute chipotle peppers in adobo for a smokier sauce—use 1–2 for heat and depth.
- Warming tortillas on a griddle or in a microwave under a damp towel prevents cracks when rolling.
- Vegetarian? Replace chicken with sautéed mushrooms and roasted sweet potatoes.
- Make Ahead: The chili sauce and chicken mixture can be made and stored separately 1 day in advance.
Nutrition
FAQ
Can I use flour tortillas instead of corn?
You can, but the texture will be noticeably different — flour tortillas go soft and a little gummy after baking in sauce. Corn tortillas hold their shape better and the flavor works with the chili sauce in a way flour doesn’t quite match.
How spicy is this dish?
Guajillo and ancho chilies are both mild — this is a low-heat recipe as written. If you want more heat, add a chipotle pepper in adobo to the blender when you make the sauce.
My sauce looks grainy or stringy after blending. What went wrong?
The chilies probably needed more soaking time or your blender didn’t run long enough. Blend for a full 60 seconds and, if it’s still not smooth, strain the sauce through a fine mesh sieve before using it.
Can I make this vegetarian?
Yes — replace the chicken with a mix of roasted sweet potato and sautéed mushrooms, and use vegetable stock in the sauce instead of chicken stock. Keep the cheese and everything else the same.
The tortillas cracked when I tried to roll them. How do I stop that?
They need to be warm and pliable before you roll — 20 to 30 seconds in a dry skillet or wrapped in a damp paper towel in the microwave does it. Roll them immediately while they’re still warm; they stiffen fast once they cool down.
Try these next
- Smoky, Creamy, and Spicy Mexican Street Corn
- Sizzling Street-Style Grilled Chicken Tacos
- Homemade Pork Tamales
- Creamy Cinnamon Horchata
