Description
This recipe for Easy Baked Chicken Tinga Enchiladas features tender, smoky shredded chicken in a rich chipotle tomato sauce, wrapped in soft tortillas, smothered in enchilada sauce, and topped with melted Monterey Jack cheese. Perfect for a comforting Mexican-inspired meal, these enchiladas bake to bubbly perfection and are garnished with fresh cilantro and sliced black olives for added flavor and color.
Ingredients
Units
Scale
Enchiladas
- 3 cups chicken tinga prepared
- 1 tablespoon olive oil
- 6-8 large or jumbo flour or corn tortillas
- 2 cups prepared enchilada sauce
- 2 cups shredded Monterey Jack cheese
- Salt to taste
- Pepper to taste
Garnish
- Fresh cilantro, chopped
- Sliced black olives
- 1/2 cup sour cream (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare tortillas: If using corn tortillas, lightly fry them in a bit of olive oil for about 30 seconds on each side or steam them to make them pliable. If using flour tortillas, microwave them for a few seconds to soften.
- Grease baking dish: Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
- Assemble enchiladas: Place about ½ cup of the chicken tinga in the center of each softened tortilla. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
- Add sauce and cheese: Pour enchilada sauce evenly over the rolled tortillas. Generously sprinkle shredded Monterey Jack cheese over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and sliced black olives. Serve with sour cream if desired.
Notes
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freeze: Assemble the enchiladas without sauce and cheese, then freeze in an airtight container for up to 3 months. Thaw overnight before baking.
- Reheat: Reheat enchiladas in the oven at 350°F (175°C) until warmed or microwave individual servings.
- Substitutions: Use corn tortillas for gluten-free; swap Monterey Jack with cheddar or Mexican blend cheese; use shredded rotisserie chicken and chipotle sauce instead of chicken tinga for quicker prep.
- Adjustments: Cooking time may vary based on elevation, cookware type, and outdoor temperature if grilling.
Nutrition
- Serving Size: 1 enchilada (based on 6 enchiladas per recipe)
- 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
