Easy Skillet Chicken Tinga Enchiladas Recipe
Easy Skillet Chicken Tinga Enchiladas are a flavorful and comforting Mexican-inspired dish featuring ground chicken cooked in a smoky chipotle and red enchilada sauce, wrapped in tortillas, topped with melted Mexican cheese, and baked to perfection. A fresh pineapple-jalapeño salsa and creamy avocado or Greek yogurt complement the enchiladas, adding brightness and creaminess to the meal. This recipe is perfect for a family dinner or casual entertaining, delivering big flavors in a simple skillet preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Ingredients
Enchiladas
- 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 1/2 cups red enchilada sauce
- 1-2 tablespoons chopped chipotle in adobo
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
Salsa
- 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
- Salt, to taste
For Serving
- Avocado
- Greek yogurt or sour cream
Instructions
- Preheat oven: Set your oven to 400° F (200° C) to prepare for baking the enchiladas later.
- Cook chicken and aromatics: Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Add the ground chicken and chopped onion. Cook, stirring and breaking up the meat until the chicken is browned and cooked through, about 5 minutes.
- Season and simmer: Add 1 teaspoon dried oregano, 1 teaspoon ground cumin, and stir for 1 minute to release the spices’ aromas. Stir in 2 cups of red enchilada sauce and 1-2 tablespoons chopped chipotle in adobo. Season with 1 teaspoon kosher salt. Reduce heat to medium and let simmer for 5 minutes to blend flavors. Remove skillet from heat.
- Assemble enchiladas: Arrange 6 tortillas over the chicken mixture, overlapping as needed. Pour the remaining 1/2 cup enchilada sauce evenly over the tortillas. Sprinkle 1 1/2 cups shredded Mexican cheese on top.
- Bake enchiladas: Place the skillet in the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Prepare salsa: In a bowl, combine 1-2 chopped jalapeños (seeded if preferred), 2 cups diced pineapple, 1 cup chopped cilantro, juice of 1 lime, 2 tablespoons olive oil, and salt to taste. Mix well to create a fresh and tangy salsa.
- Serve: Remove enchiladas from the oven and serve warm, topped with slices of avocado, a dollop of Greek yogurt or sour cream, and generous spoonfuls of the pineapple jalapeño salsa.
Notes
- You can use either corn or flour tortillas depending on your preference.
- Adjust the amount of chipotle in adobo to control spice level.
- Make sure to use an oven-safe skillet for the stovetop and oven steps combined.
- The pineapple salsa adds fresh sweetness and balances the heat from the chipotle and jalapeños.
- Leftovers can be refrigerated and reheated in the oven or microwave.
