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

Easy Skillet Chicken Tinga Enchiladas |

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!

Easy Skillet Chicken Tinga Enchiladas |

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.

Easy Skillet Chicken Tinga Enchiladas |

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.

Easy Skillet Chicken Tinga Enchiladas |

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.

Easy Skillet Chicken Tinga Enchiladas |

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!

Easy Skillet Chicken Tinga Enchiladas |

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!

Easy Skillet Chicken Tinga Enchiladas

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 466 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Pineapple Salsa


  • 1. Preheat the oven to 400° 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.
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Easy Skillet Chicken Tinga Enchiladas |

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  1. 5 stars
    OMG…LOVE IT! Thank you so much….it was absolutely delicious….I didn’t have the chipotle adobe so I asked google what to substitute and I used paprika… it was beyond delish! My husband loved it and this will be our staple! We really love this dish. Thanks again 🙂

  2. We had some leftover bacon wrapped sausage jalapeños. I chopped them up and added them to the meat mixture! It was delicious!

  3. 5 stars
    This was soon good! I was looking forward to making it all week and it didn’t disappoint! Super easy and so delicious.

    1. Hi Allie,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  4. 5 stars
    This will be a staple at my house. I had no idea enchiladas could be made to be this easy!!! I am still in shock how easy they were. And not to mention delicious!! Although it says 1-2 Tablespoons of the chipotle with adobo. That would have killed us. I used 2 teaspoons, thankfully, and it was just enough spice for me and a little much for the kiddos.

    1. Hey Catherine,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

  5. We made this last night in our home and we all loved it. It did come out a little soupy, not sure if we should have drained chicken before adding enchilada sauce? We added avocado and some Fritos on top for a little extra crunch.

    1. Hey Tricia,
      Thanks so much for giving the recipe a try! It how much liquid did you have from the chicken? If there was a lot then yes I would definitely drain it next time:) xTieghan