Easy Skillet Chicken Tinga Enchiladas

• porciones: 6 servings
• tiempo activo: 20 minutes
• tiempo total: 50 minutes

Ingredientes

2 tablespoons extra virgin olive oil

1 pound ground chicken

1 yellow onion, chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

2 1/2 cups red enchilada sauce

1-2 tablespoons chopped chipotle in adobo

6 corn or flour tortillas

1 1/2 cups shredded Mexican cheese

avocado and Greek yogurt or sour cream, for serving

1-2 jalapeños, seeded if desired, and chopped

2 cups diced pineapple

1 cup cilantro, roughly chopped

1 juice of a lime (about 2 tablespoons)

2 tablespoons extra virgin olive oil

Instrucciones

1. Preheat the oven to 400° F.2. In a large oven-safe skillet, heat the olive oil over high heat. Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add oregano and cumin, cook 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Remove from the heat.3. Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese. Bake 10-15 minutes, until the cheese is melted.4. To make the salsa. Combine everything in a bowl, season with salt. 5. Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.

Nutrición

• Calorías: 641 kcal