Easy Skillet Chicken Tinga Enchiladas
Serves 6
20 mins prep
30 mins cook
50 mins total
A delicious twist on the combination of classic tacos and baked enchiladas that everyone will love!
Pineapple Salsa
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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.
