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Skillet Chicken Tinga Enchiladas

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken, boneless skinless tenders

2

Bay leaves

1/4 cup

Cilantro, fresh

2 4 ounce cans

El paso chopped green chiles, Old

1 tbsp

Oregano, fresh

1

Sweet onion, small

2

Tomatillos

1 28 ounce can

Tomatoes, fire roasted

4

Eggs optional, fried

1/4 cup

Chipotle peppers in adobo, canned

1 cup

Mexican beer or chicken broth

3/4 tsp

Kosher salt

2 tbsp

Olive oil

6

Corn tortillas

1/2 cup

Cheddar cheese

1 cup

Pepper jack cheese