Easy Skillet Chicken Tinga Enchiladas (Print Version)
Chicken tinga cooked with chipotle, topped with cheese and pineapple salsa, all baked in one easy skillet.
# Ingredients:
→ Main Dish
01 -
2 tbsp extra virgin olive oil
02 -
1 lb ground chicken
03 -
1 yellow onion, chopped
04 -
1 tsp dried oregano
05 -
1 tsp ground cumin
06 -
1 tsp kosher salt
07 -
2 1/2 cup red enchilada sauce
08 -
1-2 tbsp chopped chipotle in adobo
09 -
6 corn or flour tortillas
10 -
1 1/2 cup shredded Mexican cheese
11 -
Avocado, for serving
12 -
Greek yogurt or sour cream, for serving
→ Pineapple Salsa
13 -
1-2 jalapeños, seeded if desired, and chopped
14 -
2 cup diced pineapple
15 -
1 cup cilantro, roughly chopped
16 -
Juice of 1 lime (about 2 tbsp)
17 -
2 tbsp extra virgin olive oil
# Steps:
01 -
Preheat the oven to 400°F.
02 -
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, and cook for 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer for 5 minutes. Remove from the heat.
03 -
Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese.
04 -
Bake for 10-15 minutes, until the cheese is melted.
05 -
To make the salsa, combine jalapeños, pineapple, cilantro, lime juice, and olive oil in a bowl. Season with salt.
06 -
Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.
# Helpful Notes:
01 -
This dish is a fusion of classic tacos and baked enchiladas, offering a flavorful twist everyone will love.