Easy Skillet Chicken Tinga Enchiladas.
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
- 2 tablespoons extra virgin olive oil
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Instructions
- 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.
Source
Original recipe: View Original