halfbakedharvest4.3
Skillet Chicken Tinga Enchiladas
These tangy chicken enchiladas are perfect for a weeknight meal
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F.2. Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet. Let cool and then give them a rough chop.3. Return the skillet to medium heat and add the olive oil and onion. Cook for ⏱️ 5 minutes or until the onion is fragrant. Stir the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the chicken into sauce and cook for ⏱️ 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the chicken in the skillet. Stir in the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for ⏱️ 10-15 minutes or until the cheese has melted. 4. Serve topped with cilantro, and avocado, if desired. EAT.
tomatillos, husked2olive oil2 tablespoonsChopped Green Chiles2 (4 ounce) cansbay leaves2corn tortillas6
Nutrition Facts
calories
666 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
966 mg
protein Content
45 g
cholesterol Content
276 mg
carbohydrate Content
38 g
saturated Fat Content
11 g
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