Easy Chicken Tinga Enchiladas

Name: Easy Baked Chicken Tinga Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cups chicken tinga (prepared); 1 tablespoon olive oil; 6-8 flour or corn tortillas (large or jumbo); 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); 1/2 cup sour cream (optional)

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This easy Chicken Tinga Enchiladas recipe starts with flavorful Instant Pot Chicken Tinga—tender shredded chicken simmered in a smoky chipotle tomato sauce—then rolled in soft tortillas and baked with plenty of gooey Monterey Jack cheese on top.

Serve these enchiladas with a Tomato and Avocado Salad or a side of Instant Pot Chipotle Pinto Beans and a scoop of Fire-Roasted Salsa for a flavorful meal everyone will love.

Baked chicken tinga enchiladas in casserole dish with all the toppings.

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Chicken Tinga Enchiladas is a classic Mexican dish featuring shredded chicken cooked in a tangy tomato-chipotle sauce, wrapped in tortillas, and baked with enchilada sauce and cheese.

If you like this recipe, try our Crockpot Birria Tacos, Air Fryer Tostadas Mexicanas with Refried Beans, and our White Chicken Chili.

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Why We Love This Recipe
Chicken Tinga Enchilada Ingredients
Substitutions & Variations
How to Make Easy Baked Chicken Tinga Enchiladas
Expert Tips for Success
Storage
Recipe FAQs
More Mexican Recipes You'll Love ♥️
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Why We Love This Recipe

Bold, Smoky Flavor: The chipotle peppers add a unique smoky flavor that makes these enchiladas stand out. Want to change things up? Scoop some chicken tinga on our 3 Ingredient Cheese Quesadilla!
Easy Preparation: Perfect for busy weeknights, these enchiladas come together quickly.
Family-Friendly: A hit with kids and adults, making it an ideal family meal.
Versatile: It can be easily customized with your favorite toppings and sides.

Chicken Tinga Enchilada Ingredients

A labeled image of everything needed to make Instant Pot chicken tinga enchiladas.

Chicken Tinga: Use pre-prepared Instant Pot 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.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

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 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.

Warmed flour tortillas covered with a dish towel.

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.

If using flour tortillas, microwave them for a few seconds, then cover with a damp cloth.

Chicken tinga on an open tortilla with a casserole of stuffed tortillas in the background.

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.

Chicken tinga enchiladas topped with enchilada sauce and cheese.

STEP FOUR: Bake the Enchiladas

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle shredded Monterey Jack cheese on top.

Bake in a foil-covered dish for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro and sliced black olives before serving.

Expert Tips for Success

👩‍🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!

✔️ DO Let the chicken tinga simmer longer to fully absorb the spices.
✔️ DO Use freshly shredded cheese for the best melt and texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat chicken tinga enchiladas in the oven at 350°F (175°C) until warmed through, or microwave individual servings.

Recipe FAQs

Can I freeze Chicken Tinga Enchiladas?

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.

Can I make Chicken Tinga Enchiladas with rotisserie chicken?

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.

How do I prevent my enchiladas from getting soggy?

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.