These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, enchilada sauce, sour cream sauce, corn tortillas and baked to perfection.
This is one of my mother's speciality dishes. I loved coming down to Florida to spend time with my family and making this dish.
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.
If you love this recipe, feel free to try my Chicken in Italian Dressing and my Chicken Marsala.
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Why you will love this recipe
Versatile: For this recipe, you can use shredded pork, beef, or chicken. I made this dish using chicken for a potluck and it was a hit.
Full of flavor: The salsa verde, seasonings and sour cream sauce combination makes this dish so delicious.
Kid Friendly: I grew up eating enchiladas since I was a little girl and your kids will love it too, especially if you add extra cheese.
Great for all types weather: I have made enchiladas in the summer time and winter time. It never misses!
Serves a crowd: This dish serves 4-5 people and it is easy to double the recipe and put another dish in the oven.
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Enchilada sauce
- Tortillas
- Shredded chicken
- Sour cream
- Garlic powder
- Milk
- Mozzarella cheese
- Cilantro
See recipe card for quantities.
Instructions
Preheat the oven to 400°F.
Add the shredded chicken in a bowl and pour 1 cup of enchilada sauce into the chicken. Mix well. Heat up the tortillas by wrapping them in a damp towel and microwaving for about 45 seconds. This will prevent them from cracking when rolling up.
Add the sour cream, garlic powder, and milk in a bowl and stir until a thin sauce. Add more milk if needed. Lay out the warm tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in a 9x13 inch baking dish. Repeat with the rest of the tortillas.
Assemble the remaining tortillas and pour the rest of the sauce over the enchiladas. Drizzle the sour cream sauce on top. Sprinkle the mozzarella on top. Add the enchiladas, uncovered, into the oven for 15 minutes, until the tortillas are crispy and the cheese is browning.
If the cheese still isn’t brown, you can broil for 2 minutes, just watch very closley. Garnish with cilantro and enjoy these Chicken Tinga Enchiladas with Sour Cream Sauce!
Hint: Broil an extra time to get the cheese to brown and the tortillas to get very crispy.
Substitutions
Enchilada sauce: You can buy canned enchilada sauce in the ethnic section of your grocery store. You can also use salsa verde (Tomatillo Poblano Sauce) if you prefer.
Corn tortillas: I love using corn tortillas because it feels more authentic to me, but you can absolutely use flour tortillas too. Make sure you use a big enough baking dish for flour tortillas since they tend to be larger.
Chicken: I made my own shredded chicken but you can buy a rotisserie chicken at your store and take the meat off to use that. Save the carcass to make a nice Bone Broth in your pressure cooker!
Sour cream: I love using sour cream but if you dont have any, greek yogurt can work too. Just make sure to season with garlic powder or adobo.
Cheese: I used mozzarella cheese because I had it in my fridge, but you can use Oaxaca cheese for a more traditional cheese. I love using pepper jack cheese as well.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add hot sauce on top when you serve.
- Deluxe - serve with guacamole, avocado slices, or extra sour cream on top.
- Kid friendly - add crushed tortilla chips on top and extra cheese.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
These Chicken Tinga Enchiladas with Sour Cream Sauce can be frozen for up to three months.
Top tip
Broil an extra time to get the cheese to brown and the tortillas to get very crispy.
Chicken Tinga Enchiladas with Sour Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, enchilada sauce, corn tortillas, sour cream, mozzarella and baked to perfection.
Ingredients
- 2 cups enchilada sauce or salsa verde
- 10-12 corn tortillas
- 4 cups of shredded chicken
- ½ cup of sour cream
- 1 tablespoon garlic powder or adobo
- 1 tablespoon milk
- 1 cup of mozzarella cheese
- 1 tablespoon of chopped cilantro
Instructions
- Preheat the oven to 400°F.
- Add the shredded chicken in a bowl and pour 1 cup of enchilada sauce into the chicken. Mix well.
- Heat up the tortillas by wrapping them in a damp towel and microwaving for about 45 seconds. This will prevent them from cracking when rolling up.
- Add the sour cream, garlic powder, and milk in a bowl and stir until a thin sauce. Add more milk if needed.
- Lay out the warm tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in a 9x13 inch baking dish. Repeat with the rest of the tortillas.
- Assemble the remaining tortillas and pour the rest of the sauce over the enchiladas. Drizzle the sour cream sauce on top. Sprinkle the mozzarella on top.
- Add the enchiladas, uncovered, into the oven for 15 minutes, until the tortillas are crispy and the cheese is browning. If the cheese still isn’t brown, you can broil for 2 minutes, just watch very closley.
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: 15 minutes
- Cook Time: 15 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
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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