Smoky Chicken Enchiladas with Roasted Chili Sauce

Inspired by the vibrant, home-style cooking of Oaxaca, Mexico, this enchilada recipe is a smoky, cheesy celebration of bold flavors and comforting textures. Tender shredded chicken is wrapped in soft corn tortillas, bathed in a deep, savory roasted chili sauce, and baked until bubbling. It’s a perfect balance of spice, richness, and tradition—with just enough flexibility for modern kitchens.

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Main Course

Cuisine Latin American / Caribbean

Servings plates

Calories 473 kcal

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

Calories: 473kcalCarbohydrates: 7gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 151mgSodium: 1269mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 732IUVitamin C: 4mgCalcium: 338mgIron: 1mg

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