Description
Easy Baked Chicken Tinga Enchiladas are a delicious, comforting Mexican-inspired dish featuring shredded chicken tinga wrapped in warm tortillas, smothered in enchilada sauce, and topped with melted Monterey Jack cheese. Perfect for a family dinner, this recipe combines smoky, spicy chicken with creamy cheese and garnishes like fresh cilantro and sliced black olives for a flavorful meal.
Ingredients
Units
Scale
Chicken Tinga Filling
- 3 cups chicken tinga prepared
- 1 tablespoon olive oil
Enchiladas
- 6-8 large or jumbo flour or corn tortillas
- 2 cups enchilada sauce prepared
- 2 cups Monterey Jack cheese shredded
- Salt to taste
- Pepper to taste
Garnish
- Fresh cilantro chopped, for garnish
- Sliced black olives for garnish
- 1/2 cup sour cream (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the enchiladas.
- Prepare the Tortillas: If using corn tortillas, lightly fry each one in a small amount of oil for about 30 seconds per side or steam them to make them pliable and prevent cracking. For flour tortillas, microwave them for a few seconds until soft and flexible.
- Grease the Baking Dish: Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking and help with easy cleanup.
- Assemble the Enchiladas: Place about ½ cup of the prepared chicken tinga mixture in the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas in the dish, making sure each one is well covered. Sprinkle the shredded Monterey Jack cheese generously on top to create a beautifully melted cheese layer.
- Bake the Enchiladas: Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh chopped cilantro and sliced black olives. Serve with sour cream on the side if desired.
Notes
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freeze: Assemble enchiladas without sauce and cheese, freeze in an airtight container for up to 3 months; thaw overnight before baking.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
- Substitutions: Substitute flour tortillas with corn tortillas for gluten-free option. Use cheddar or Mexican blend cheese if Monterey Jack is unavailable. Swap chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for quicker preparation.
- Adjustments: Cooking time may vary depending on altitude, cookware type, and outdoor temperature if grilling.
Nutrition
- Serving Size: 1 serving (approx. 2 enchiladas)
- Calories: 873 kcal
- Sugar: 11 g
- Sodium: 1856 mg
- Fat: 59 g
- Saturated Fat: 23 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 241 mg
