Easy Skillet Chicken Tinga Enchiladas.

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. It’s a delicious twist on the combination of classic tacos and baked enchiladas that everyone will love!

With the fun Cinco de Mayo holiday coming up, I’m so excited to be sharing a handful of fun, fresh, and new Mexican-inspired recipes. I’ve been getting creative and having fun, and these enchiladas are one of the results.

They’ve 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. It’s always very delicious. But don’t 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 that’s 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 jalapeños, lots of cilantro, lime, olive oil, and a pinch of sea salt. I love the mix of pineapple with the spicy jalapeño and cilantro. So yummy and refreshing atop such a cheesy dinner!

But that’s 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.  It’s 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 stuff…hope you enjoy!

Looking for other Cinco de Mayo inspired recipes? Here are a few…

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Spicy Cucumber Margarita

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

skillet enchiladas #enchiladas #chicken #skillet #oneskillet #quickrecipe #familymeal #newrecipe #tiktokrecipe #foodtok #weeknightdinner #recipetiktok #cincodemayo

♬ Colombia, Mi Encanto – Instrumental – Lin-Manuel Miranda