Easy Skillet Chicken Tinga Enchiladas

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

⏱ 50 menit 🔨 Persiapan 20mnt 🔥 Masak 30mnt 📊 Sedang 🍽 6 porsi 👁 42
Easy Skillet Chicken Tinga Enchiladas

Bahan-bahan

6 porsi

Langkah-langkah

  1. 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.
Ayam & Unggas tacosunder an hourmexican

Nutrisi per porsi

641kcal

💰 Estimasi Harga

Total Bahan
Rp 20.350
Per Porsi
Rp 3.392/porsi
🏠 Lebih Hemat
~Rp 40.700 dari beli jadi!
📋 Rincian Harga Bahan (13% bahan terdeteksi)
BahanJumlahSubtotal
extra virgin olive oil 2 tablespoons -
ground chicken 1 pound -
yellow onion 1 -
dried oregano 1 teaspoon -
ground cumin 1 teaspoon Rp 350
kosher salt 1 teaspoon -
red enchilada sauce 1 cups Rp 20.000
-2 tablespoons chopped chipotle in adobo 1 -
corn or flour tortillas 6 -
shredded Mexican cheese 0.5 cups -
avocado and Greek yogurt or sour cream - -
-2 jalapeños 1 -
diced pineapple 2 cups -
cilantro 1 cup -
juice of a lime 1 -
extra virgin olive oil 2 tablespoons -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Easy Skillet Chicken Tinga Enchiladas

Bahan-bahan:
  • 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

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