Cooked - Easy Skillet Chicken Tinga Enchiladas

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Home Pricing Community My Recipes

Easy Skillet Chicken Tinga Enchiladas

6.0

2 tablespoons extra virgin olive oil

1 pound ground chicken

1 yellow onion, chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

2 ½ cups red enchilada sauce

2 tablespoons chopped chipotle in adobo

6 corn or flour tortillas

1 ½ cups shredded Mexican cheese

Avocado and Greek yogurt or sour cream, for serving

2 jalapeños, seeded if desired, and chopped

2 cups diced pineapple

1 cup cilantro, roughly chopped

1 juice of a lime ((about 2 tablespoons))

2 tablespoons extra virgin olive oil

Preheat the oven to 400° F.
In a large oven-safe skillet, heat the olive oil over high heat. Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add oregano and cumin, cook 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Remove from the heat.
Arrange the tortillas on top of the chicken. Pour over ½ cup enchilada sauce, then top with cheese. Bake 10-15 minutes, until the cheese is melted.
To make the salsa, combine everything in a bowl, season with salt.
Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions🏡Casual Gathering📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 63 weeks ago

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