Get ready to enjoy family dinner nights with these Easy Baked Chicken Tinga Enchiladas. This Authentic Mexican recipe combines the rich, smoky flavors of chipotle peppers with tender shredded chicken, all wrapped in soft tortillas and topped with gooey Monterey Jack cheese. Perfect for busy weeknights, this dish brings the authentic taste of Mexican cuisine to your table with minimal effort.
Chicken Tinga Enchiladas are a classic Mexican dish featuring shredded chicken cooked in a tangy tomato-chipotle sauce, wrapped in tortillas, and baked with enchilada sauce and cheese. This dish is known for its smoky flavor and is a family favorite for its ease of preparation and taste.
Why We Love This Recipe:
- Bold, Smoky Flavor: The chipotle peppers add a unique smoky flavor that makes these enchiladas stand out.
- Easy Preparation: Perfect for busy weeknights, these enchiladas come together quickly.
- Family-Friendly: A hit with both kids and adults, making it an ideal family meal.
- Versatile: Can be easily customized with your favorite toppings and sides.
If you like this Chicken recipe, you may also love our Easy Instant Pot Chicken Tinga or our White Chicken Chili with White Beans and Salsa Verde.
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What Ingredients Will You Need?
- Chicken Tinga: Use pre-prepared chicken tinga for convenience. This shredded chicken cooked with tomatoes, onions, and chipotle peppers brings the dish its distinctive flavor.
- Olive Oil: Helps to lightly grease the baking dish and adds a touch of richness.
- Tortillas: Flour tortillas are known for their pliability, but corn tortillas offer a traditional flavor.
- Enchilada Sauce: A key ingredient that adds moisture and improves the flavor.
- Monterey Jack Cheese: Shredded cheese melts beautifully, providing a creamy, cheesy top layer.
- Salt and Pepper: Season to taste.
- Cilantro: Fresh cilantro for a bright, herby garnish.
- Sliced Black Olives: Adds a bit of tangy flavor as a garnish.
- Optional: Sour cream for additional flavor and texture.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Easy Baked Chicken Tinga Enchiladas
STEP ONE: Prepare the Chicken Tinga
Heat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. In a skillet, reheat the prepared chicken tinga over medium heat, ensuring it's warmed through.
STEP TWO: Prepare the Tortillas
If using corn tortillas, lightly fry each one in oil for about 30 seconds on each side to make them pliable. Skip this step if using flour tortillas.
STEP THREE: Assemble the Enchiladas
Place about ½ cup of chicken tinga in the center of each tortilla, roll them up, and place seam-side down in the baking dish. Repeat with all tortillas.
STEP FOUR: Bake the Enchiladas
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Monterey Jack cheese on top. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro and sliced black olives before serving.
What Are Some Good Substitutions?
- Tortillas: Substitute flour tortillas with corn tortillas and swap out other ingredients for gluten-free options.
- Cheese: Use cheddar or a Mexican blend if Monterey Jack is unavailable.
- Chicken: Swap out chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for a quicker version.
How Can You Change This Recipe Up?
- Diet-Friendly: Use low-fat cheese and whole wheat tortillas for a healthier version.
- Spicy: Add extra chipotle peppers or a dash of hot sauce to the chicken tinga.
- Kid-Friendly: Reduce the amount of chipotle for a milder flavor that kids will enjoy.
What Kitchen Equipment Is Best?
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- Skillet
- 9x13 inch baking dish
- Oven
- Spatula
- Knife and cutting board (if adding optional ingredients)
How Should You Store This?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For extra flavor, let the chicken tinga simmer longer to fully absorb the spices. Use freshly shredded cheese for the best melt and texture.
Reheat chicken tinga enchiladas in the oven at 350°F (175°C) until warmed through, or microwave individual servings.
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Have Leftover Ingredients?
- Transform leftover tortillas into a 3 Ingredient Cheese Quesadilla.
- Repurpose enchilada sauce for a flavorful Mexican lasagna.
- Use remaining chicken tinga to create tasty tacos.
Need Something To Pair This With?
- Complement with a Tomato and Avocado Side Salad.
- Serve along with this Easy Chipotle Pinto Beans Recipe in the Instant Pot.
- Enjoy with chips and Fire Roasted Salsa.
In The Mood For a Similar Dish?
- Chicken enchiladas verdes
- Beef enchiladas
- Cheese enchiladas
- Easy Crockpot Birria Tacos
- Healthy Air Fryer Tostadas Mexicanas with Homemade or Canned Refried Beans
Related
More Mexican recipes you will love:
FAQ
Yes, assemble the enchiladas without the sauce and cheese. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking.
Yes, you can use rotisserie chicken to save time. Simply shred the rotisserie chicken and mix it with the tinga sauce before assembling the enchiladas.
To prevent soggy enchiladas, lightly fry corn tortillas before filling and rolling them. This creates a barrier that helps maintain their texture when baked with the enchilada sauce.
📖 Recipe
Easy Baked Chicken Tinga Enchiladas: Authentic Mexican Recipe
Equipment
- Skillet
- 9x13 inch baking dish
- Oven
- Spatula
- Knife and cutting board (if adding optional ingredients)
Ingredients
- 3 cups chicken tinga prepared
- 1 tablespoon olive oil
- 6-8 large flour or corn tortillas
- 2 cups enchilada sauce prepared
- 2 cups Monterey Jack cheese shredded
- salt to taste
- pepper to taste
- fresh cilantro chopped, for garnish
- sliced black olives for garnish
- ½ cup sour cream optional
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the tortillas (if using corn tortillas):
- Lightly fry each corn tortilla in a bit of oil for about 30 seconds on each side or steam them to make them pliable.
- Lightly grease a 9x13 inch baking dish with olive oil.
- Take one tortilla and place about ½ cup of the chicken tinga mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the prepared enchilada sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the shredded Monterey Jack cheese generously over the top of the enchiladas.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro and sliced black olives.
- Add a dollop of sour cream on top (optional).
Notes
- Tortillas: Substitute flour tortillas with corn tortillas for a gluten-free option.
- Cheese: Use cheddar or a Mexican blend if Monterey Jack is unavailable.
- Chicken: Swap out chicken tinga with shredded rotisserie chicken mixed with chipotle sauce for a quicker version.
Nutrition
Enjoy making these Easy Baked Chicken Tinga Enchiladas and bring the authentic taste of Mexican cuisine to your family dinner table.
Don’t forget to share your results and explore more delicious recipes on our blog!
Important Food Safety Tips
Always use fresh ingredients. Cook chicken to an internal temperature of 165°F (74°C). Store leftovers promptly in the refrigerator and consume within 3 days.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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