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Straightforward Skillet Hen Tinga Enchiladas. Fast-cooking floor rooster, seasoned up with smoky chipotle peppers and enchilada sauce, then topped with tortillas and cheese earlier than oven baking. Essentially the most scrumptious smells, a bubbly sauce, and melty cheese await you as you pull this out of the oven. Serve topped with sweet-spicy pineapple salsa and a drizzle of lime crema. A yummy mixture of saucy rooster, melted cheese, and contemporary juicy salsa comes collectively simply. It’s a scrumptious twist on the mixture of basic tacos and baked enchiladas that everybody will love!
With the enjoyable Cinco de Mayo vacation arising, I’m so excited to be sharing a handful of enjoyable, contemporary, and new Mexican-inspired recipes. I’ve been getting inventive and having enjoyable, and these enchiladas are one of many outcomes.
They’ve been made a number of instances round right here since I first created the recipe. Everybody cherished them, and I particularly love how simply how straightforward they’re!
The small print are fast
Since I actually wished this dish to be easy and fast, I select to make use of floor rooster instead of cooking and shredding rooster breasts. Historically tinga tacos are made with a shredded meat like rooster or beef. However utilizing floor rooster is a fast shortcut!
My different fast shortcut is to make use of a mixture of canned chipotle chilies in adobo plus a can of crimson enchilada sauce. Tinga at all times has a lot of chipotle within the recipe. However as an alternative of utilizing a tomato base of diced tomatoes, I prefer to swap crimson enchilada sauce to maintain issues straightforward. It’s at all times very scrumptious. However don’t skimp on the chipotles in adobo or the onion, each are important.
Brown the rooster and onion collectively. Add oregano and cumin, then pour within the enchilada sauce and add the chipotles in adobo.
Simmer a couple of minutes, and that’s it. Simply take away from the warmth and prime with both corn or flour tortillas (I like to make use of corn). Then prime the tortillas with a mix of shredded Mexican cheeses, I take advantage of pepper jack and cheddar.
Bake till the sauce is effervescent up across the skillet and the cheese is melted.
What finally ends up taking place is that the tortillas and cheese get a pleasant crispy, crunch across the fringe of the skillet, which I discover so scrumptious.
To me, the salsa is very essential. Pineapple combined with jalapeños, a lot of cilantro, lime, olive oil, and a pinch of sea salt. I like the combo of pineapple with the spicy jalapeño and cilantro. So yummy and refreshing atop such a tacky dinner!
However that’s simply me, I like a fruit-based salsa!
And lastly, if you wish to make a bit of crema sauce, I like to combine Greek yogurt (or bitter cream) with a squeeze of honey, lime zest, lime juice, and sea salt. It’s a pleasant cooling sauce that balances the spice.
Easy to throw collectively, and has a pleasant mixture of texture and taste. You get saucy, crispy, spicy, and candy!
All the good things…hope you get pleasure from!
In search of different Cinco de Mayo impressed recipes? Listed here are a number of…
Lastly, for those who make this Straightforward Skillet Hen Tinga Enchiladas, you’ll want to go away a remark and/or give this recipe a ranking! Above all, I like to listen to from you guys and at all times do my finest to answer every remark. And naturally, for those who do make this recipe, don’t overlook to tag me on Instagram! Wanting via the images of recipes you all have made is my favourite!
Straightforward Skillet Hen Tinga Enchiladas
Energy Per Serving: 466 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this website is just not assured.
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1. Preheat the oven to 400° F.2. In a big oven-safe skillet, warmth the olive oil over excessive warmth. Add the rooster and onion. Cook dinner, breaking apart the meat because it cooks till the rooster is browned, about 5 minutes. Add oregano and cumin, cook dinner 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Take away from the warmth and stir within the cilantro. 3. Organize the tortillas on prime of the rooster. Pour over 1/2 cup enchilada sauce, then prime with cheese. Bake 10-Quarter-hour, till the cheese is melted.4. To make the salsa. Mix all the things in a bowl, season with salt. 5. Serve the enchiladas heat, topped with avocado, Greek yogurt or bitter cream, and loads of salsa.