Easy Skillet Chicken Tinga Enchiladas

Every time I whip up these Easy Skillet Chicken Tinga Enchiladas, I’m transported back to the vibrant kitchens of my childhood. The aroma of chicken sizzling with spices fills the air, evoking memories of family gatherings where laughter mingled with the sound of chopping onions and sautéing garlic. This dish is a true celebration of flavors—smoky chipotle, rich enchilada sauce, and the delightful crunch of fresh vegetables. It’s amazing how a few simple ingredients come together to create a meal that feels both comforting and exciting. I remember the first time I made this for friends—they couldn’t believe how quickly I prepared it and how much flavor was packed into every bite. It’s become a go-to for me, especially on busy weeknights when I want something delicious without spending hours in the kitchen.

Easy Skillet Chicken Tinga Enchiladas Ingredients

When it comes to the ingredients for Easy Skillet Chicken Tinga Enchiladas, each one plays a crucial role in crafting a memorable meal. The combination of savory, smoky, and creamy elements creates a dish that is not only flavorful but also visually appealing. The key players are the ground chicken, which serves as the base of the enchiladas, and the vibrant enchilada sauce, which ties all the flavors together beautifully.

• 2 tablespoons extra virgin olive oil: A staple for sautéing and providing a rich base flavor.
• 1 pound ground chicken: Lean and flavorful, perfect for absorbing the spices.
• 1 yellow onion, chopped: Adds sweetness and depth.
• 1 teaspoon dried oregano: A must-have for enhancing the flavor profile.
• 1 teaspoon ground cumin: Adds warmth and earthiness.
• 1 teaspoon kosher salt: Essential for bringing out the flavors.
• 2 1/2 cups red enchilada sauce: The sauce that makes these enchiladas pop.
• 1-2 tablespoons chopped chipotle in adobo: For that smoky kick.
• 6 corn or flour tortillas: The foundation of the enchiladas.
• 1 1/2 cups shredded Mexican cheese: Melty and gooey, it binds everything together.
• Avocado and Greek yogurt or sour cream, for serving: Adds creaminess and richness.
• 1-2 jalapeños, seeded if desired, and chopped: For those who like a bit of heat.
• 2 cups diced pineapple: A surprising and delightful addition that balances the flavors.
• 1 cup cilantro, roughly chopped: Freshness that brightens the dish.
• 1 juice of a lime (about 2 tablespoons): A touch of acidity to round it all out.
• 2 tablespoons extra virgin olive oil: For sautéing.

Making Easy Skillet Chicken Tinga Enchiladas

Crafting these delicious Easy Skillet Chicken Tinga Enchiladas is a journey of flavor and simplicity. With just a few steps, you’ll have a dish that’s perfect for any occasion. Let’s get started!

1. Preheat your oven to 400° F. This is essential for getting that perfect bubbly cheese on top. The anticipation of that melting cheese gets me every time!
2. In a large, oven-safe skillet, heat the olive oil over high heat. Once it’s shimmering, add the ground chicken and chopped onion. As the chicken cooks, break it up with a spatula; you want it to brown nicely, which should take about five minutes. The smell of the cooking chicken and onions will be irresistible!
3. After the chicken is browned, stir in the dried oregano and ground cumin, cooking for just one minute to release their flavors. Then, add in two cups of the enchilada sauce and the chipotle, stirring well. Season with kosher salt and let it simmer for about five minutes. This step gets the flavors to meld beautifully.
4. Once you’ve removed the skillet from the heat, arrange the tortillas on top of the chicken mixture. Don’t worry if they overlap a bit; they’ll all cook together. Pour the remaining half-cup of enchilada sauce over the tortillas, and top it off with the shredded Mexican cheese. You want a generous amount to get that lovely melt!
5. Now, it’s time to bake! Place your skillet in the preheated oven and bake for 10 to 15 minutes. Keep an eye on it; you want the cheese to be bubbly and slightly golden. When it comes out, the melted cheese will be a sight to behold.
6. While that’s baking, let’s make a quick salsa. In a mixing bowl, combine the diced pineapple, jalapeños, cilantro, and lime juice. Season with a pinch of kosher salt to taste. This fresh salsa will add a bright and zesty contrast to the warm enchiladas.
7. When the enchiladas are out of the oven, let them cool for a few minutes. Serve them warm and top with some creamy avocado and either Greek yogurt or sour cream. Don’t forget to spoon on that fresh salsa!

Make It Your Own

One of the best things about cooking is the ability to make dishes your own. The Easy Skillet Chicken Tinga Enchiladas are no exception. Here are some ideas to personalize your dish:

• Add different proteins: You can use ground turkey or even shredded chicken if that’s what you have on hand.
• Vegetarian option: Substitute the chicken with black beans or lentils for a hearty vegetarian alternative.
• Extra veggies: Mix in your favorite vegetables such as bell peppers or zucchini for added nutrition.
• Cheese variations: Try different cheese blends like pepper jack for a spicier kick or even a mix of cheeses for depth of flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the assembled enchiladas before baking. Just wrap them tightly and bake from frozen when you’re ready to eat.
• Pairing: Serve with a side of Mexican rice or a fresh salad to round out your meal.

Serving Ideas for Easy Skillet Chicken Tinga Enchiladas

When it comes to serving Easy Skillet Chicken Tinga Enchiladas, the options are as delightful as the dish itself. Here are some serving ideas:

• Perfect for Family Dinners: The enchiladas can be the centerpiece of a family meal, served with sides of rice and beans.
• Casual Entertaining: Set up a taco bar with all the fixings so guests can build their own enchiladas!
• Great for Meal Prep: Consider making a double batch and serving them throughout the week for quick lunches or dinners.
• Seasonal Celebrations: These enchiladas are perfect for summer gatherings or casual barbecues.
• Storage Tips: Keep leftovers in an airtight container in the fridge for up to three days. They can also be frozen for later enjoyment.
• Pairing Recommendations: Accompany these enchiladas with a light salad or some grilled corn for a refreshing contrast.
• Spicy Side: Serve with a side of spicy pickled vegetables to add an extra zing to your meal.

FAQ

Conclusion

In conclusion, the Easy Skillet Chicken Tinga Enchiladas are a delightful blend of flavors and textures that make for a perfect meal any night of the week. The ease of preparation combined with the vibrant taste makes it a favorite among many. I encourage you to try making these enchiladas; I’m sure they’ll become a staple in your home just like they have in mine. Enjoy every bite and the memories they create around your table.

Easy Skillet Chicken Tinga Enchiladas

The ultimate comfort food meets vibrant flavors in these Easy Skillet Chicken Tinga Enchiladas. Each bite offers a perfect blend of smoky chipotle and savory chicken, layered with gooey cheese and topped with fresh ingredients. It's an easy weeknight dinner that will impress everyone around the table—make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 450 kcal

Equipment

• Chef's Knife
• Baking Sheet
• Wooden Spoon
• Skillet
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 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
• 2.5 cups red enchilada sauce
• 1-2 tablespoons chopped chipotle in adobo
• 6 corn or flour tortillas
• 1.5 cups shredded Mexican cheese
• avocado and Greek yogurt or sour cream, for serving
• 1-2 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

Instructions

 

• 1. Preheat your oven to 400° F. This is essential for getting that perfect bubbly cheese on top. The anticipation of that melting cheese gets me every time!
• 2. In a large, oven-safe skillet, heat the olive oil over high heat. Once it’s shimmering, add the ground chicken and chopped onion. As the chicken cooks, break it up with a spatula; you want it to brown nicely, which should take about five minutes. The smell of the cooking chicken and onions will be irresistible!
• 3. After the chicken is browned, stir in the dried oregano and ground cumin, cooking for just one minute to release their flavors. Then, add in two cups of the enchilada sauce and the chipotle, stirring well. Season with kosher salt and let it simmer for about five minutes. This step gets the flavors to meld beautifully.
• 4. Once you’ve removed the skillet from the heat, arrange the tortillas on top of the chicken mixture. Don’t worry if they overlap a bit; they’ll all cook together. Pour the remaining half-cup of enchilada sauce over the tortillas, and top it off with the shredded Mexican cheese. You want a generous amount to get that lovely melt!
• 5. Now, it’s time to bake! Place your skillet in the preheated oven and bake for 10 to 15 minutes. Keep an eye on it; you want the cheese to be bubbly and slightly golden. When it comes out, the melted cheese will be a sight to behold.
• 6. While that’s baking, let’s make a quick salsa. In a mixing bowl, combine the diced pineapple, jalapeños, cilantro, and lime juice. Season with a pinch of kosher salt to taste. This fresh salsa will add a bright and zesty contrast to the warm enchiladas.
• 7. When the enchiladas are out of the oven, let them cool for a few minutes. Serve them warm and top with some creamy avocado and either Greek yogurt or sour cream. Don’t forget to spoon on that fresh salsa!

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the assembled enchiladas before baking. Just wrap them tightly and bake from frozen when you’re ready to eat.
• Tip 3: Consider making a double batch and serving them throughout the week for quick lunches or dinners.
• Tip 4: Feel free to add toppings like sliced radishes, extra cilantro, or even a squeeze of extra lime juice for added freshness.
• Tip 5: If you prefer milder flavors, adjust the amount of chipotle and jalapeños used in the recipe.

Keyword Chicken Enchiladas, Chicken Tinga recipe, Easy Mexican dinner, Skillet enchiladas

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.