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.
Other dishes to try
Chicken Tinga Enchiladas
- Total Time: 1 Hour
- Yield: 4 servings 1x
Description
These Chicken Tinga Enchiladas with Salsa Verde are made with shredded chicken, tomatillos, serrano peppers, poblano peppers, and cilantro.
Ingredients
- 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
- 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 he 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.
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
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