Easy Chicken Tinga Enchiladas

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

5 from 1 vote

Easy Chicken Tinga Enchiladas combine smoky chicken tinga, enchilada sauce, tortillas, and melted Monterey Jack cheese in one baked Mexican dinner. They work well for family dinners, enchilada recipes, and easy comfort food meals. The tortillas stay soft and flavorful while the cheese melts into a rich, smoky filling.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 873kcal

Author: Jami Powell

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 to 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

Garnish

fresh cilantro chopped, for garnish
sliced black olives for garnish
½ cup sour cream optional

Instructions

Preheat your oven to 375°F (190°C).
If using corn tortillas, lightly fry them in a bit of oil for about 30 seconds on each side or steam them to make them pliable. If using flour tortillas, microwave them for a few seconds.
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.
Cover with foil and place in the preheated oven. 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.

Notes

Cooking Notes

Softening the tortillas before rolling helps them hold together better during baking. Using enough enchilada sauce keeps the tortillas tender while preventing dry edges.

Tips for Best Results:

Warm or lightly fry the tortillas before filling.
Roll the enchiladas tightly and place seam-side down.
Cover with foil while baking so the cheese melts evenly.
Let the enchiladas rest briefly before serving.

How to Know It’s Ready:

The cheese should be fully melted and bubbly while the enchiladas feel hot throughout the center.

Nutrition