These Chicken Tinga Enchiladas with Salsa Verde are made with shredded chicken, tomatillos, serrano peppers, poblano peppers, and cilantro.
This is one of my mother's speciality dishes. Finally, after a long quarantine I managed to come to Florida to spend time with my parents and cook with my mom! So OBVIOUSLY we HAD to make them.
When my American friends think tinga and they think of a meat they put on their chipotle bowl. While this is true, in Mexico, tinga usually is a meat topping on a taco, enchiladas and tamales. Other types of tinga are pork or beef tinga. Using this tinga for these chicken enchildadas is to die for and you wont regret it.
How to make Chicken Tinga Enchiladas
Start by making the sauce & roasting the poblano pepper. Roast the poblano peppers at 400 F for 20 minutes. After, cut them open taking the stems off and seeds out. Meanwhile, boil the tomatillos and the serrano peppers for 15 minutes, reserving ½ cup of water. Place the water, tomatillos and poblano peppers in a blender and blend until smooth. This is your sauce!
Add 1 tablespoon of olive oil on a skillet on medium heat and wait until the oil is hot. Fry tortilla on both sides, about 2 minutes on each side. Then, assemble the enchilada! Lay out the tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in a 28x13x4 cm baking dish. Repeat with the rest of the tortillas, placing oil every time.
Assemble the remaining enchiladas and pour the sauce over the enchiladas. Sprinkle the mozzarella and sour cream.
Add the whole enchilada baking dish into the oven for 20 minutes, uncovered, until the tortillas are slightly crispy on the outside.