Slow-Cooked Chicken Tinga Enchiladas

Name: Slow-Cooked Chicken Tinga Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 pound chicken breast or thighs (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (half sliced, half diced); 4 clove garlic (minced); 14.5 ounce fire-roasted diced tomatoes; 1.5 chipotle peppers in adobo sauces (chopped); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1.5 cup chicken broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 16 tortillas; 2 cup shredded Mexican cheese blend; 15 ounce black beans (rinsed, drained); 1 cup frozen corn kernels (thawed); 1 red bell pepper (finely diced); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice; 0.5 cup sour cream; 1 avocado (sliced)

Flavorful shredded chicken tinga, cooked in a smoky tomato-chipotle sauce, rolled in tortillas and baked with cheese, served alongside a vibrant black bean and corn salad.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 8
Cuisine: Mexican
Difficulty: Medium
Cost: $4.00/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound chicken breast or thighs (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (half sliced, half diced)
4 clove garlic (minced)
14.5 ounce fire-roasted diced tomatoes
1.5 chipotle peppers in adobo sauces (chopped)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1.5 cup chicken broth
0.5 teaspoon salt
0.25 teaspoon black pepper
16 tortillas
2 cup shredded Mexican cheese blend
15 ounce black beans (rinsed, drained)
1 cup frozen corn kernels (thawed)
1 red bell pepper (finely diced)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice
0.5 cup sour cream
1 avocado (sliced)

Instructions

Place chicken breast or thighs in a large pot or Dutch oven. Add 1/2 sliced yellow onion, 2 minced garlic cloves, 1 fire-roasted diced tomatoes, 1-2 chopped chipotle peppers, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 1/2 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is very tender. Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Warm tortillas slightly (microwave for 30 seconds or quickly in a dry skillet) to make them more pliable. Spoon about 1/4 cup of chicken tinga mixture into the center of each tortilla, sprinkle with 1 tablespoon shredded Mexican cheese blend, then roll up tightly and place seam-side down in the prepared baking dish.
Repeat with remaining chicken mixture and tortillas. Pour any remaining sauce over the enchiladas, then top with the remaining shredded Mexican cheese blend.
Bake for 20-25 minutes, or until cheese is melted and bubbly and enchiladas are heated through.
While enchiladas bake, prepare the black bean and corn salad: In a medium bowl, combine rinsed and drained black beans, thawed frozen corn kernels, finely diced red bell pepper, the remaining diced yellow onion, and chopped fresh cilantro. Drizzle with lime juice and olive oil, then toss to combine.
Serve enchiladas hot with black bean and corn salad on the side, topped with sour cream, sliced avocado or guacamole, if desired.

Notes

For a quick weeknight version, you can use pre-cooked shredded chicken and simmer it directly in the tinga sauce.

Nutrition (per serving)

Calories: 530
Protein: 40.5 g
Carbohydrates: 44.2 g
Fat: 20.1 g
Fiber: 10.3 g
Sodium: 1150 mg
Saturated Fat: 9.2 g
Sugar: 7.5 g
Cholesterol: 115 mg