• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Mexican

Chicken Tinga Enchiladas with Sour Cream Sauce

Published: Aug 11, 2020 · Modified: Jan 4, 2023 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, enchilada sauce, sour cream sauce, corn tortillas and baked to perfection.

These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, sour cream sauce, corn tortillas and perfectly baked.

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.

Jump to:
  • Why you will love this recipe
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Chicken Tinga Enchiladas with Sour Cream Sauce
  • Food safety

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

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. 

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.

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.

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!

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.
These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, sour cream sauce, corn tortillas and perfectly baked.

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.

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 with Sour Cream Sauce


  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

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

Scale
  • 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

  1. Preheat the oven to 400°F. 
  2. Add the shredded chicken in a bowl and pour 1 cup of enchilada sauce into the chicken. Mix well. 
  3. 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. 
  4. Add the sour cream, garlic powder, and milk in a bowl and stir until a thin sauce. Add more milk if needed. 
  5. 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.
  6. 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.
  7. 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

Did you make this recipe?

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

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

See more guidelines at USDA.gov.

More Mexican

  • Almond Mole Recipe (Mole Almendrado)
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)

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 Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos 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

  • Creamy Shrimp in Coconut Sauce Recipe
  • Mexican Mole Rojo Sauce Recipe
  • Spicy Crab Mexican Recipe
  • Mexican Rabbit Recipe
  • Mexican Chicken Mole Sauce Recipe
  • Pork in Peanut Sauce (Encacahuatado)
  • White Bean Arugula Salad Recipe
  • Mexican Bunuelos Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme