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!
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.