How To Make Chicken Tinga-Style Enchiladas
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Serves:
Ingredients
- 2 cups shredded cooked chicken
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 8 small flour tortillas
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- Fresh cilantro, for garnish
Instructions
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In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the chipotle pepper, cumin, paprika, and oregano to the skillet and cook for an additional 1 minute.
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Stir in the diced tomatoes (including the liquid) and chicken broth. Bring to a simmer and cook for 10 minutes.
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Using an immersion blender or a regular blender, puree the sauce until smooth.
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Return the sauce to the skillet and add the shredded chicken. Stir to coat the chicken in the sauce and cook for 5 minutes.
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Preheat the oven to 350°F (175°C).
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Lightly grease a baking dish.
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Spoon a generous amount of the chicken mixture onto the center of each tortilla. Roll up the tortilla and place seam-side down in the prepared baking dish.
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Repeat with the remaining tortillas.
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Sprinkle the shredded cheese on top of the enchiladas.
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Bake for 15-20 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 396kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 69mg
- Sodium : 962mg
- Total Carbohydrates : 34g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 29g
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