Skillet Chicken Tinga Enchilada

This is perhaps one of the first Mexican recipes I learnt to make when I came to America decades ago. The recipe can be simplified by using store bought red sauce and enhanced by adding a few more flavor makers. And because we love it so much the sauce is a staple in the fridge/ freezer for when we need a quick Mexican food fix. The sauce is very versatile and easily adaptable, use it with diced tofu, root vegetables, black beans or meats it works really well.

If you’re rushed for time or don’t have all the ingredients for the sauce store bought red enchilada sauce work very well too.

I also keep a few packets of red enchilada and Tinga sauce from Frontera brand handy in my pantry and add a few spices to make it more flavorful. There are quiet a few brands of this sauce on the market, I tried a few different ones and Frontera is one we like the most. NOT SPONSORED

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Chicken Tinga enchilada
INGREDIENTS Serves 4-5

• 1 lb good quality boneless skinless chicken breast, diced into small pieces
• 4 medium tomatillos, husk removed and washed, quartered
• 2 medium poblanos diced
• 3-4 cloves garlic
• 1 (28 oz) can diced fire roasted tomatoes 
• 2 tablespoons olive oil
• 1 medium shallot chopped
• ¼ cup canned chipotle peppers in adobo, about 2-3 chiles
• 1 cup chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon Ancho Chile powder
• ½ teaspoon smoked sweet paprika
• 1 teaspoon chopped fresh or dried Mexican oregano
•  sea salt
• 1/4 cup fresh cilantro, chopped
• 6 corn tortillas
• ¼ cup shredded Jack cheese (Pepper, Monterrey, Habenero) I used Trader Joe’s brand ( not sponsored)
• Avocado, cilantro, sliced jalapeño for garnish

INSTRUCTIONS

1. Preheat the oven to 375° F.
2. Warm a large skillet over high heat. Add the olive oil. Add the shallot, garlic and chopped tomatillos. Cook for 5 minutes or until the shallot is fragrant.
3. Add the poblano chiles and cook another minute.
4. Add the tomatoes, paprika, ancho and chipotle chilies, cumin, oregano, and salt.
5. Bring to a simmer over medium heat. Add the chicken into sauce, mix and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly.
6. Remove from the heat. Shred the chicken in the skillet with 2 forks. Stir in the cilantro. Lay the corn tortillas flat over the chicken and push the tortilla into the sauce slightly, so they soak the sauce a little.
7. Add the cheese in an even layer, transfer the skillet to the oven and bake for 10-15 minutes or until the cheese has melted. 
8. Serve garnished with sliced avocado, cilantro and jalapeño slices.