• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Lunch
    • Appetizer
    • Condiments
    • Instant Pot & Slow Cooker
    • Soup
    • Dessert
  • Subscribe
  • Contact
  • Subscribe
  • Cilantro Parsley
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Shop My Recipes
  • Videos
  • Privacy Policy
  • Shop my Favorite Brands
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Shop My Recipes
  • Videos
  • Privacy Policy
  • Shop my Favorite Brands
×

Home » Recipes

Chicken Tinga Enchiladas

Published: Aug 11, 2020 · Modified: Mar 1, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

These Chicken Tinga Enchiladas with Salsa Verde are made with shredded chicken, tomatillos, serrano peppers, poblano peppers, and cilantro. 

These Chicken 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. 

Other dishes to try

  • MEXICAN TACO BAKE
  • MEXICAN PICADILLO
  • PASTEL AZTECA
YouTube player
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Tinga Enchiladas


  • Author: Maxine Dubois
  • Total Time: 1 Hour
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

These Chicken Tinga Enchiladas with Salsa Verde are made with shredded chicken, tomatillos, serrano peppers, poblano peppers, and cilantro. 


Ingredients

Scale
  • 15 tomatillos
  • 3 serrano peppers
  • 22 corn tortillas
  • 2 poblano peppers
  • 5-6 cups of shredded chicken or a whole rotisserie chicken, shredded
  • Olive oil, as needed for tortillas

Garnish:

  • 1 cup of sour cream
  • 1 cup of mozzarella cheese
  • 1 tablespoon of chopped cilantro

Instructions

  1. 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!
  2. 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 he rest of the tortillas, placing oil every time. 
  3. Assemble the remaining enchiladas and pour the sauce over the enchiladas. Sprinkle the mozzarella and sour cream.
  4. Add the whole enchilada baking dish into the oven for 20 minutes, uncovered, until the tortillas are slightly crispy on the outside. 

Notes

  • Make sure not to cover the baking dish when you stick it in the oven to bake. 
  • Garnish to your liking - if you rather use Mexican shredded cheese, go for it!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 286.8
  • Sugar: 5.1 g
  • Sodium: 710.1 mg
  • Fat: 5.6 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 33.2 g
  • Fiber: 2.7 g
  • Protein: 24.2 g
  • Cholesterol: 47.3 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

https://jupiter.shop/embed/creator/cilantroparsley/s/h
« Chicken Caprese Sandwich
Honey Walnut Chicken »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Lentil Soup with Leeks
  • Air Fryer Rack of Lamb
  • Spaghetti Verde
  • Grilled Romaine with Feta
  • Pork Birria Tacos
  • Chicken Tinga Instant Pot
  • Bacon Quesadillas
  • Birria Tacos Instant Pot

Copyright © 2022 Cilantro Parsley on the Foodie Pro Theme