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Easy Skillet Chicken Tinga Enchiladas. Quick-cooking ground chicken, seasoned up with smoky chipotle peppers and enchilada sauce, then topped with tortillas and cheese before oven baking. The most delicious smells, a bubbly sauce, and melty cheese await you as you pull this out of the oven. Serve topped with sweet-spicy pineapple salsa and a drizzle of lime crema. A yummy mix of saucy chicken, melted cheese, and fresh juicy salsa comes together easily. Itโs a delicious twist on the combination of classic tacos and baked enchiladas that everyone will love!
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With the fun Cinco de Mayo holiday coming up, Iโm so excited to be sharing a handful of fun, fresh, and new Mexican-inspired recipes. Iโve been getting creative and having fun, and these enchiladas are one of the results.
Theyโve been made multiple times around here since I first created the recipe. Everyone loved them, and I especially love how just how easy they are!
The details are quick
First, these are very much inspired by a Mexican chicken Tingo dish, but not traditional by any means. Since I really wanted this dish to be simple and quick, I choose to use ground chicken in place of cooking and shredding chicken breasts. Traditionally tinga tacos are made with a shredded meat like chicken or beef. But using ground chicken is a quick shortcut!
My other quick shortcut is to use a mix of canned chipotle chilies in adobo plus a can of red enchilada sauce. Tinga always has lots of chipotle in the recipe. But instead of using a tomato base of diced tomatoes, I like to swap red enchilada sauce to keep things easy. Itโs always very delicious. But donโt skimp on the chipotles in adobo or the onion, both are essential.
Brown the chicken and onion together. Add oregano and cumin, then pour in the enchilada sauce and add the chipotles in adobo.
Simmer a few minutes, and thatโs it. Just remove from the heat and top with either corn or flour tortillas (I like to use corn). Then top the tortillas with a blend of shredded Mexican cheeses, I use pepper jack and cheddar.
Bake until the sauce is bubbling up around the skillet and the cheese is melted.
What ends up happening is that the tortillas and cheese get a nice crispy, crunch around the edge of the skillet, which I find so delicious.
The salsa
To me, the salsa is very important. Pineapple mixed with jalapeรฑos, lots of cilantro, lime, olive oil, and a pinch of sea salt. I love the mix of pineapple with the spicy jalapeรฑo and cilantro. So yummy and refreshing atop such a cheesy dinner!
But thatโs just me, I love a fruit-based salsa!
And lastly, if you want to make a little crema sauce, I like to mix Greek yogurt (or sour cream) with a squeeze of honey, lime zest, lime juice, and sea salt.ย Itโs a nice cooling sauce that balances the spice.
Simple to throw together, and has a nice mix of texture and flavor. You get saucy, crispy, spicy, and sweet!
All the good stuffโฆhope you enjoy!
Looking for other Cinco de Mayo inspired recipes? Here are a fewโฆ
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Lastly, if you make this Easy Skillet Chicken Tinga Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Skillet Chicken Tinga Enchiladas
Ingredientsย
- 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
- avocado and Greek yogurt or sour cream, for serving
Pineapple Salsa
- 1-2 jalapeรฑos, 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
Instructionsย
- 1. Preheat the oven to 400ยฐ F.2. 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, cook 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Remove from the heat.3. Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese. Bake 10-15 minutes, until the cheese is melted.4. To make the salsa. Combine everything in a bowl, season with salt. 5. Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I really liked this recipe! I added extra cumin and a clove of chopped garlic with the onion. I also squeezed lime over the finished dish along with the avocado and sour cream. My husband loved it!
Hey Pam,
Wonderful! I’m so glad to hear this recipe turned out well for you, thanks for making it!
Have the best week!
I’ve made several of your other shortcut Mexican dishes and thought they turned out well, but this recipe is a hard no for me. I love chicken tinga and have both ordered it and made it myself many times. Texture-wise, both the ground chicken and the reduced enchilada sauce were extemely unappealing and the flavor wasn’t great either. The pineapple salsa was delicous and was the only reason I was able to get through my serving.
Hi Cristy,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
Possibly to prep the meal the night before? I need meals I can easily have prepped and ready to go with a little one running around ๐
Hey Christina,
Totally, that would work nicely for you! I hope you love this recipe. Have a great week!
I tried to modify this and used my Ninja Foodi. This usually works out well, but I think I should have turned down the heat a little bit, as the cheese melted too quickly, and the tortillas were sort of gooey. I think the flavors were OK, but if it wasnโt for the pineapple salsa, I donโt think I wouldโve like itโso good call T! I definitely would make my own enchilada sauce next time using your recipeโthe canned stuff just isnโt great after youโve made your own. Iโm willing to give this another shot in the oven though. Nothing compares to your crispy taco rice bake.
Hey Ash,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear it didn’t turn out quite right!
I have made this in the past and it is excellent! Making today using green sauce, should I make any other substitutions with the green sauce?
Hey Rich,
Happy Sunday! I appreciate you making this recipe and your comment, so glad to hear it turned out well!
I made this and it was so good. Iโm now making it for 17 people. Should I do it in a casserole dish or what do you recommend?
Hi Tiffany! Yes, a large casserole dish would work great if you’re making this for a crowd! xT