Easy Skillet Chicken Tinga Enchiladas: A Flavorful Family Feast
A delicious and easy-to-make recipe for Chicken Tinga Enchiladas that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 8 corn tortillas
- 1 cup shredded cheese
- ½ cup chopped cilantro
- 1 avocado, sliced
Instructions
- In a large skillet over medium heat, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, and smoked paprika. Cook until heated through.
- Warm the corn tortillas in a separate pan until pliable.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in the skillet.
- Sprinkle shredded cheese on top and cover the skillet until the cheese is melted.
- Garnish with chopped cilantro and avocado slices before serving.
Notes
- For added flavor, you can marinate the chicken in the sauce before cooking.
- Top with sour cream or your favorite hot sauce for extra kick.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg