Chicken Tinga* is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions.
If you love Mexican food, you’ll love this. If you don’t love Mexican food, you’ll still love this! And making it couldn’t be easier because it’s all done in ONE PAN!
Halfbakedharvest wins again with this recipe!
Chicken Tinga Enchiladas
- 2 tomatillos, husked
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 2 (4 ounce) cans chopped green chiles
- 1/4 cup canned chipotle peppers in adobo, about 2-3 chiles
- 1 (14 oz) can diced tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Kosher salt & pepper, to taste
- 1 pound boneless skinless chicken tenders
- 1/4 cup fresh cilantro, chopped
- 3 tortillas
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- Preheat oven to 400 degrees.
- Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet and set aside.
- Return the skillet to medium heat and add the olive oil and onion. Cook for 5 minutes or until the onion is fragrant. Stir in the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, broth and seasoning. Bring to a simmer over medium heat.
- Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat.
- Shred the chicken in the skillet. Stir in the cilantro. Lay the tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for 10-15 minutes or until the cheese has melted.
- Serve topped with cilantro, and avocado, if desired. Enjoy!