Chicken Tinga Enchiladas Recipe

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sear chicken 3–4 minutes per side until browned (they will finish cooking in the sauce). Transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced yellow onion to the skillet and sauté 4–5 minutes until softened and starting to caramelize. Add chopped garlic and cook 30 seconds until fragrant.

Simmer with sauce

Stir in the canned fire-roasted tomatoes (or 1 cup crushed tomatoes), chipotle peppers in adobo (start with 1 and add more to taste), chicken broth, dried oregano, 1 teaspoon cumin, bay leaf, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer, return the chicken to the pan, cover and simmer gently 15–20 minutes until chicken is fully cooked and tender.

Shred chicken

Remove bay leaf. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the pan and simmer uncovered 3–5 minutes so it absorbs the sauce. Adjust seasoning and heat (add more chipotle if you want it spicier). Keep warm.

Prepare tomatillos: place rinsed tomatillos and jalapeño (stem removed) in a pot of boiling water and simmer 6–8 minutes until softened. Drain and transfer to a blender along with cilantro, 1/4 cup white onion, 1 clove garlic, lime juice, 1 teaspoon salt and 1 teaspoon vegetable oil. Purée until smooth. Taste and adjust salt or lime. If you prefer it milder, remove seeds from jalapeño before cooking.

If making ahead, refrigerate. Warm slightly before assembling enchiladas so sauce coats tortillas easily.

Toast chiles: heat a dry skillet over medium heat and toast guajillo and ancho chiles 20–30 seconds per side until aromatic but not burned. Remove stems, shake out seeds, and tear into pieces.

Rehydrate chiles: place torn chiles in hot (not boiling) water and soak 10–15 minutes until pliable. Reserve 1/4 cup soaking liquid.

Char tomatoes and onion: in the same skillet or on a comal, sear roma tomatoes and 1/4 cup onion until charred and softened, about 6–8 minutes. Add garlic the last minute to avoid burning.

Blend sauce: transfer chiles (drained), charred tomatoes, onion, garlic, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, and 1 tablespoon oil to a blender. Add 2–4 tablespoons reserved chile soaking liquid or up to 1/4 cup chicken broth and purée until smooth. Taste and adjust salt. Strain if you prefer a silky sauce.

Warm sauce in a saucepan over low heat briefly before assembling enchiladas. If too thick, thin with a little chicken broth.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Prepare tortillas

Warm tortillas briefly in a dry skillet or wrap in a damp towel and microwave 30–45 seconds so they're pliable. Lightly brush each tortilla on both sides with vegetable oil and quickly flash-fry in a hot skillet 10–15 seconds per side (optional) to prevent tearing and to give a toasted flavor. Drain on paper towels.

Fill enchiladas

Spoon about 2–3 tablespoons of your chosen sauce (salsa verde or red sauce) into the bottom of the prepared baking dish to keep enchiladas from sticking. Place 2–3 tablespoons shredded chicken tinga down the center of each tortilla, sprinkle with 1–2 tablespoons shredded cheese, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.

Top and bake

Pour remaining sauce evenly over the rolled enchiladas, then sprinkle with remaining shredded cheese. Bake uncovered 15–18 minutes until cheese is melted and sauce is bubbling. If you like a browned top, broil 1–2 minutes, watching closely.

Garnish and serve

Remove from oven and let rest 3 minutes. Sprinkle with crumbled queso fresco or cotija, chopped cilantro, and dollops of sour cream or crema. Serve with lime wedges on the side.