Craving Mexican food? I've got the perfect recipe for you! Cheesy chicken tinga enchiladas are a delicious, easy dinner idea the whole family will love (and they're even gluten free)!
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
If you're in the mood for enchiladas, you might also enjoy these amazing Chicken Enchiladas With White Sauce or tasty Shredded Beef Enchiladas!
Jump to:
- What is chicken tinga?
- What is the difference between tinga and enchilada sauce?
- Ingredients for chicken tinga enchiladas:
- How to make chicken tinga enchiladas:
- Pro tip:
- How to soften corn tortillas for enchiladas (so they don't break)!
- What to serve with enchiladas:
- Toppings for chicken tinga enchiladas:
- More Mexican inspired recipes!
- Chicken Tinga Enchiladas
What is chicken tinga?
Tinga sauce is generally made from tomatoes, white onion, garlic, chipotle chilies in adobo sauce and spices all blended together. Mix shredded chicken into your sauce and there you have it! Chicken tinga is traditionally served on a tostada with refried beans, but here we're mixing things up and using it to make enchiladas. (Source: Wikipedia)
What is the difference between tinga and enchilada sauce?
Tinga sauce contains pureed tomato, whereas traditional enchilada sauce does not!
Ingredients for chicken tinga enchiladas:
- Roma tomatoes: the base for your tinga sauce.
- White onion: yellow will also work (though white is most often used in traditional Mexican cooking).
- Garlic cloves: 3-4 whole cloves.
- Olive oil: extra virgin!
- Chipotle chili peppers in adobo: spice it up! I recommend using only half of the can if you struggle with spicy foods (chipotle peppers in adobo are quite hot).
- Mexican oregano: Mexican oregano has a full-bodied flavor and slight citrus undertones where Italian oregano is a bit lighter with notes of mint. Either will work fine but I prefer Mexican oregano if I can find it at the grocery store.
- Ground cumin: adds depth and warmth to tinga sauce.
- Lime: for a little zing and zest!
- Salt: salt will add nice flavor, but it can also help to cut down on spice if necessary.
- Shredded chicken: I usually have shredded chicken on hand because I make it in batches and freeze for later use! You can also buy pre-shredded chicken at the store or purchase a rotisserie chicken in the deli section and shred it up at home.
- Cilantro: adds fresh flavor and beautiful color.
- Cheese: freshly shredded tastes best, but a bag of pre-shredded cheese will do the trick if you're looking to save a little time. I like to use a blend of cheddar and Monterey jack!
- Corn tortillas: I recommend avoiding store brand tortillas because they are usually more crumbly. If you want to make this recipe lower carb, I recommend using La Banderita brand tortillas with 0 net carbs (however, they are not gluten free).
How to make chicken tinga enchiladas:
Keep scrolling for the full recipe and measurements. We’ll start here with a quick rundown!
Step 1: boil & sauté veggies
Peel onion and garlic and cut onion into quarters (set ¼ aside). Boil roma tomatoes, ¾ of your onion and garlic cloves in salted water for 8-10 minutes. Slice up the reserve onion and sauté in a separate pan.
Step 2: blend sauce
Transfer boiled tomatoes, garlic and onion to a blender. Add spices, lime juice and chipotle peppers in adobo. Puree and then add a bit more salt if desired.
Step 3: complete chicken tinga
Add about half of your tinga sauce to sautéed onion then stir in shredded chicken and chopped cilantro.
Step 4: assemble enchiladas
Preheat oven to 350°F. Spread a bit of sauce into the bottom of a 9x13 baking dish. Portion filling and shredded cheese into softened corn tortillas, roll and line in the dish. Cover with sauce and cheese and bake for 20-25 minutes. (Tip: to avoid soggy enchiladas, don't completely drench them. Leftover sauce can be used as a topping)!
Pro tip:
Make ahead: this meal takes 50 minutes to an hour from start to finish, but it can be whipped up much more quickly if you've already got your sauce made. Sometimes I like to make my sauce ahead of time and store it in the freezer or refrigerator until I'm ready to use it!
How to soften corn tortillas for enchiladas (so they don't break)!
I like to wrap my tortillas in damp paper towels and microwave them for 30-60 seconds. This makes them a lot easier to roll.
You can also fry each tortilla in a bit of oil. Frying tortillas makes them more malleable and less likely to soak up a lot of sauce (and it's super tasty). This is also the most authentic way to make enchiladas.
However, it does add quite a few calories which is why I typically stick with the microwave option.
What to serve with enchiladas:
- Chips with guacamole, mango habanero salsa or bean dip!
- Cilantro lime rice
- Refried or black beans
Toppings for chicken tinga enchiladas:
- Jalapeno or avocado slices
- Extra chopped cilantro
- Sour cream, baja sauce or poblano sauce.
- Avocado crema
- Pico or regular salsa
Pin it for later!
More Mexican inspired recipes!
- Creamy Taco Soup (Healthy/Low Carb)
- Easy Shredded Beef Tostadas
- Cheesy Chorizo Quesadillas
- Easy Homemade Guacamole
- Beef Taco Stuffed Peppers
- Chicken Taco Stuffed Peppers
- Classic Skinny Margaritas | Just 5 Ingredients!
- Taco Salad Bowls With Shredded Chicken
- Low Carb Taco Casserole
- Blackened Mahi Mahi Fish Tacos
Chicken Tinga Enchiladas
Ingredients
- 4 Roma tomatoes
- 1 large White onion *or yellow
- 3 large whole garlic cloves
- 1 tablespoon extra virgin olive oil
- 7 ounce can Chipotle chili peppers in adobo *see note below
- 1 teaspoon Mexican oregano *see note below
- 1 teaspoon ground cumin
- Juice from one lime
- Salt to taste
- 2 cups Shredded chicken *see note below
- ¼ cup chopped cilantro
- 12 corn tortillas *see note below
- 1 & ½ cups cheddar cheese *or Monterey jack
Optional toppings:
- Avocado slices, jalapeno slices, sour cream, baja sauce, extra chopped cilantro
Recipe notes:
Chipotle chili peppers in adobo: if you struggle with spice, you may want to consider only adding half your can of chilies in adobo. They are quite hot. Mexican oregano: Mexican oregano has a full-bodied flavor and slight citrus undertones where Italian oregano is a bit lighter with notes of mint. Either will work fine but I prefer Mexican oregano if I can find it at the grocery store. Shredded chicken: I usually have shredded chicken on hand because I make it in batches and freeze for later use! You can also buy pre-shredded chicken at the store or purchase a rotisserie chicken in the deli section and shred it up at home. Corn tortillas: I try to avoid store brand as they tend to be more crumbly. If you want to make this recipe keto friendly, I recommend using La Banderita brand tortillas with 0 net carbs (however, they are not gluten free).Instructions
- Fill a medium size saucepan halfway with water. Add salt and place on high heat.
- While waiting for water to boil, peel onion and garlic. Cut the onion into four large pieces and set ¼ aside.
- Carefully add roma tomatoes, ¾ of your onion and garlic cloves to the water and cover. Boil for 8-10 minutes.
- While veggies boil, slice up remaining onion. Saute in olive oil on medium heat until they begin to caramelize.
- Transfer boiled tomatoes, garlic and onion to a blender. Add chipotle peppers in adobo (add only half of the can if you don't want the sauce to be too spicy), Mexican oregano, ground cumin, juice from one lime and a pinch of salt. Puree until smooth.
- Taste test your sauce, add more salt if desired.
- Pour about half of your tinga sauce into the frying pan with sautéed onion. Stir in shredded chicken and chopped cilantro.
- Preheat oven to 350°F. Spread a bit of sauce into the bottom of a 9x13 baking dish.
- Soften tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds (you can also soften them by frying in a little oil, this is very tasty but does add quite a few calories, so I tend to stick to the microwave option).
- Portion chicken tinga filling and shredded cheese into softened corn tortillas, roll and line in the dish.
- Cover enchiladas with sauce and cheese and bake for 20-25 minutes. (Tip: to avoid soggy enchiladas, don't completely drench them in sauce. Leftover sauce can be used as a topping)!
- Once enchiladas are done baking, allow them to cool a bit. Serve with desired toppings and enjoy!
Video
Nutrition
Did you make this recipe?!
Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.
Austin says
These are delicious!
Garlic Salt & Lime says
Thank you, Austin. <3
Leslie Watkins says
I’ve never heard of tinga. Can’t wait to give them a try!
Garlic Salt & Lime says
It's so yummy, you should definitely give it a go!
Elizabeth says
They look delicious!
Garlic Salt & Lime says
Thank you, Elizabeth!
Cindy says
Mexican food is in my blood! My mom grew up in the southern end of Texas so she was taught authentic Mexican food from neighbors. I grew up eating Mexican food and I still love it! These enchiladas look so yummy. Pinned and watched the fun video!🥰
Garlic Salt & Lime says
That is the coolest story! I love that she learned the authentic way. Thank you, Cindy!
Anna says
This is a great recipe for feeding a large crowd! 🙌 Thank you. Pinned
Garlic Salt & Lime says
Oh yeah! I might double it for a really large crowd but it would be super easy to double!!
Linda Johnston says
This is a new dish for me. Can't wait to try it. Reminded me of making my own salsa when we lived overseas.
Juliet says
Oh my ... I love enchiladas. Didn't know about Tinga sauce. Printed, pinned and in the lineup. They look amazing! xo
Jennifer Howard says
This looks delicious!!
Garlic Salt & Lime says
Thank you so much, friend!