Chicken Tinga Enchiladas

Ingredients

• 7–8corn tortillas
• 1chicken breast
• 113 g (1 cup)cheese, such as Monterey Jack
• 40 g (1/4 cup)finely chopped onion
• to taste, optionalpickled serranos
• to taste, optionalqueso fresco
• to taste, optionalcrema
• to taste, optionalfreshly chopped coriander
• 2plum tomatoes
• 4–5tomatillos
• 1/2onion
• 4 clovesgarlic
• 3chipotles in adobo
• 15–30 ml (1–2 tablespoons), optionaladobo sauce
• 1 teaspoonMexican oregano
• a pinch, optionalcumin
• 1/2 teaspoon, plus more to tastesalt
• to tastefreshly cracked black pepper
• as neededolive oil
• 120 ml (1/2 cup), optionalstock
• 60 ml (1/4 cup)kosher or sea salt for brining
• 946 ml (1 quart), plus more if neededwater for brining

Instructions

1. 1

   Brine the chicken

   For the brine, stir 60 ml (1/4 cup) kosher or sea salt into 946 ml (1 quart) water in a bowl until dissolved. Add the chicken breast and refrigerate for about 30 minutes, adding more water if needed to cover it. Pat the chicken dry and place it on a baking sheet.

2. 2

   Roast the vegetables

   Heat the oven to 200°C (400°F). Rinse and remove the stems from the tomatoes and tomatillos, then put them on the baking sheet with the chicken. Bake for about 20 minutes, or until the chicken is no longer pink inside and reaches 71°C (160°F).

3. 3

   Shred the chicken

   Let the chicken cool, then pull it into shreds with two forks. Set it aside until needed.

4. 4

   Cook the aromatics

   Meanwhile, roughly chop the half onion and sauté it in a little oil over medium heat. Add the four peeled garlic cloves and cook until the onion begins to brown.

5. 5

   Blend the sauce

   Put the onion and garlic in a blender with the three chipotles, roasted tomatoes and tomatillos. Remove the chipotle seeds first if you prefer. Blend until combined, taste, and add more chipotles if you want extra heat.

6. 6

   Simmer the tinga

   Return the sauce to the same pan used for the onion. Stir in 1 teaspoon Mexican oregano, a pinch of cumin if using, 1/2 teaspoon salt, freshly cracked black pepper, 120 ml (1/2 cup) stock if using, and 15–30 ml (1–2 tablespoons) adobo sauce if using. Bring to a simmer and taste for seasoning.

7. 7

   Season the chicken

   Leave 120 ml (1/2 cup) of the tinga sauce in the pan and set the rest aside. Add the shredded chicken to the sauce in the pan and mix thoroughly.

8. 8

   Soften the tortillas

   If frying the tortillas, pour enough oil into a skillet or saucepan to make a 6 mm (1/4-inch) layer. Heat it to about 182°C (360°F), then use tongs to fry each tortilla for 5–10 seconds per side, until it just begins to crisp. Drain on kitchen paper, taking care with the hot oil.

9. 9

   Fill the tortillas

   Place a tortilla on a plate and add a couple of tablespoons of chicken tinga, plenty of cheese, a little chopped onion and any pickled serranos you are using. Roll it tightly and put it seam-side down in a baking dish. Repeat until the chicken is used; one breast should fill about eight enchiladas.

10. 10

    Bake the enchiladas

    Bake at 200°C (400°F) for 8–10 minutes, until the cheese has melted completely. Take the dish out of the oven and pour the reserved tinga sauce over the enchiladas.

11. 11

    Finish and serve

    Serve straight away, topped with your choice of crema, queso fresco or Cotija, and freshly chopped coriander.

12. 12

    Store leftovers

    Put leftovers in an airtight container in the fridge, where they will keep for a few days.

What are chicken tinga enchiladas?

Enchiladas are tortillas filled, rolled and served with sauce, and tinga is a Mexican preparation of shredded meat in a smoky, chilli-based sauce. Chicken tinga is often associated with Puebla, where chipotles give the sauce its characteristic smoky heat.

This version blends roasted tomatoes and tomatillos with chipotles, onion and garlic. The tomatillos contribute a tart note that balances the richness of the cheese and the smokiness of the adobo.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 45g protein, 59g carbs, 25g fat.

The tortillas and tomatoes supply most of the carbohydrates, while cheese and olive oil contribute much of the fat. Chicken is the main source of protein, with a smaller contribution from the cheese. Add a crisp salad or vegetables alongside to round out the plate.

Why roast the tomatoes and tomatillos?

Roasting: Bake the chicken and whole tomatoes and tomatillos together at 200°C (400°F) for about 20 minutes, checking the chicken for doneness. Roasting softens the fruit and concentrates its flavour before it goes into the blender.

Tomatillos: Keep them in the sauce rather than substituting all tomatoes. Their tang helps keep the finished enchiladas from tasting too rich.

Build a balanced tinga sauce

Aromatics: Sauté the onion and garlic until the onion starts to brown, rather than stopping as soon as it softens. This gives the blended sauce a fuller, savoury base.

Heat: Chipotles vary in strength, so blend the listed amount, taste, then add more only if desired. Removing the seeds is an option for a gentler result; adobo sauce adds more smoky, chilli flavour.

Keep the tortillas pliable

Frying: A very brief fry—about 5–10 seconds per side—helps the tortillas become flexible enough to roll and gives them a slight crispness. Drain them on kitchen paper before filling.

Handling: Fry tortillas one at a time with long tongs, and take care around hot oil. If skipping the frying step, warm the tortillas until pliable before filling so they are less likely to crack.

Fill and roll neatly

Filling: Use a couple of tablespoons of chicken tinga per tortilla, along with cheese, chopped onion and any pickled serranos. Keep the filling in a line so the tortilla can close without splitting.

Placement: Roll each tortilla tightly and arrange it seam-side down in the dish. This helps it stay closed as the cheese melts in the oven.

Know when they are ready

Chicken: The method gives about 20 minutes for roasting, but use the stated doneness cue: the centre should no longer be pink and should reach 71°C (160°F). Rest it briefly before shredding so it is easier to handle.

Enchiladas: Bake for 8–10 minutes at 200°C (400°F), stopping when the cheese is fully melted. The sauce goes over the enchiladas after baking, so the tortillas keep some of their texture.

What to serve alongside

Fresh toppings: Crema, queso fresco and coriander add cool, creamy and fresh contrasts to the smoky sauce. Pickled serranos bring a sharper, hotter bite.

On the plate: Serve with a crisp green salad or simple vegetables for a fresh side. Rice or beans make the meal more substantial if you want a larger plate.

Recipe notes & tips

• Taste the sauce before adding extra chipotles, as their heat can vary.
• If the chicken is not fully covered by the brine, add enough water to submerge it.
• Let the roasted chicken cool enough to handle before shredding it with forks.
• Keep the tortillas warm and covered while you fill them to help them stay pliable.
• Set the rolled enchiladas seam-side down so they hold their shape in the dish.
• Add the reserved sauce after baking, as directed, for a saucy finish.

Variations

• Milder tinga: Remove the chipotle seeds and start with less adobo sauce, then taste before adding more.
• Extra heat: Add another chipotle after tasting the blended sauce.
• Cheese swap: Use another good-melting cheese in place of Monterey Jack.
• Skip the frying: Warm the tortillas until pliable instead of briefly frying them.
• More toppings: Add pickled serranos, crema, queso fresco or coriander to suit your taste.

Common mistakes to avoid

• Overcooking the chicken: Check it during roasting and remove it once it reaches the stated doneness cue.
• Bland sauce: Taste after simmering and adjust the salt, pepper or adobo sauce before adding the chicken.
• Too much filling: Keep to a couple of tablespoons of chicken per tortilla so they roll without splitting.
• Brittle tortillas: Fry only until they just begin to crisp, or warm them until pliable if not frying.
• Loose enchiladas: Roll tightly and place each one seam-side down in the baking dish.
• Crowding the frying pan: Fry tortillas one at a time so they are easier to turn and lift safely.

How to store

Keep leftovers in an airtight container in the fridge for a few days. Reheat in the oven until warmed through, or microwave individual portions; add a little reserved sauce if they seem dry.

Frequently asked questions