Easy Skillet Chicken Tinga Enchiladas

Name: Easy Skillet Chicken Tinga Enchiladas
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
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 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; 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

A delicious twist on the combination of classic tacos and baked enchiladas that everyone will love!

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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
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

Steps

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.