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Easy Skillet Chicken Tinga Enchiladas bring together the smokiness of classic Mexican flavors and gooey melted cheese for a comforting family meal that’s quick enough for busy weeknights. Everything happens in one skillet and even the salsa comes together in minutes for a fresh vibrant topping. It is my go-to dinner when I want something special but cannot spend hours in the kitchen.
I made this for a group of friends on a rainy Sunday and we all kept going back for seconds. The pineapple salsa really brightens every bite and livens up the whole dish.
Ingredients
- Extra virgin olive oil: adds richness and helps brown the chicken choose a fruity olive oil for best flavor
- Ground chicken: lighter than beef and soaks up all the tinga spices look for chicken with some dark meat for juiciness
- Yellow onion: brings sweetness and depth fresh firm onions are best
- Dried oregano: gives the dish an earthy Mexican aroma check the date on your jar for freshness
- Ground cumin: adds warm smokiness opt for whole cumin seeds and grind them for extra punch
- Kosher salt: enhances every element choose flaky kosher salt if possible for easy seasoning
- Red enchilada sauce: is the heart of the dish choose a good jarred brand or make your own if you have time
- Chopped chipotle in adobo: brings the signature tinga heat and smoke start with less if you are spice cautious
- Corn or flour tortillas: become melting soft on top use fresh pliable tortillas for best texture
- Shredded Mexican cheese: melts into a gooey golden top pre-shredded works if you are short on time
- Avocado and Greek yogurt or sour cream: create a creamy cool finish use just ripe avocados for best results
- Jalapenos for salsa: add zing remove the seeds to tame the heat
- Diced pineapple: offers a juicy sweet counterpoint look for pineapples that give slightly to a gentle squeeze
- Cilantro: provides herby brightness choose bunches with perky leaves
- Lime juice: ties the salsa together use freshly squeezed for the brightest flavor
Step-by-Step Instructions
- Prep and Preheat:
- Get your oven heating to four hundred degrees F and set out an oven safe skillet so you are ready for quick transitions
- Brown the Aromatic Base:
- Heat olive oil over high in your skillet then add chopped onion and ground chicken Cook for five minutes stirring and breaking up chicken The mixture should start to smell fragrant and onions turn golden
- Build the Tinga Sauce:
- Add dried oregano and ground cumin Let them toast for one full minute that brings out their essential oils Stir in two cups enchilada sauce and chipotle Mix to coat everything then let simmer for five minutes so the flavors concentrate Remove pan from heat
- Top with Tortillas and Cheese:
- Lay your tortillas right over the warm chicken mixture Pour the last half cup of enchilada sauce over Then sprinkle the shredded cheese all across the top so every corner will bubble in the oven
- Bake to Melt:
- Bake in the preheated oven for ten to fifteen minutes The cheese should be fully melted and just beginning to turn golden at the edges
- Make Pineapple Salsa:
- While the enchiladas bake dice your pineapple and chop jalapeno and cilantro Toss together in a bowl with the olive oil lime juice and a pinch of salt Taste and adjust if needed
- Serve Warm with Fresh Toppings:
- Spoon the enchiladas onto plates or serve directly from the skillet Top generously with avocado Greek yogurt or sour cream and plenty of pineapple salsa
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The chipotle in adobo is what makes these tinga style and totally craveable I have vivid memories of my daughter helping me layer the tortillas and cheese and being delighted by the bubbling skillet coming out of the oven
Storage Tips
Chicken tinga enchiladas keep well When cool store them in an airtight container and refrigerate They reheat in the microwave or oven Add a splash of extra sauce to prevent dryness Leftovers are perfect for lunch up to three days later
Ingredient Substitutions
You can swap ground turkey for chicken to lighten things further If you do not have chipotle in adobo a pinch of smoked paprika and a dash of hot sauce works in a pinch Not a fan of pineapple in salsa Try diced mango instead
Serving Suggestions
These enchiladas are the star of any meal Serve with a side of Mexican rice or a simple green salad Salsa and sliced radishes add crunch You can even roll up the mixture in the tortillas tortilla style if you prefer a more classic look
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How Chicken Tinga Got Its Name
Tinga refers to a Mexican preparation where meat is simmered in a sauce of tomato chipotle and onion Traditionally it is made with shredded chicken on tostadas This skillet version borrows those flavors and adapts them for maximum ease and comfort
Recipe FAQs
- → How do I prevent soggy tortillas in this dish?
For firmer texture, slightly toast the tortillas before layering or ensure the sauce-to-tortilla ratio is not excessive. Bake uncovered for bubbly, golden cheese.
- → Can I substitute ground chicken with another protein?
Yes, ground turkey or beef works great and will absorb similar flavors. Shredded rotisserie chicken can also be used at the simmering stage.
- → Is there a substitute for chipotle in adobo?
Smoked paprika or mild chili powder can be used for gentle heat, but chipotle provides the signature smoky backbone to the flavor.
- → How long can leftovers be stored?
Leftovers keep well in the fridge, covered, for up to 3 days. Reheat in the oven or microwave, refreshing with salsa or extra cheese as needed.
- → What sides pair well with this skillet dish?
Fresh greens, Mexican rice, or a simple black bean salad make great accompaniments. The pineapple salsa also brightens each bite.