Chicken Tinga Style Enchiladas: Indulge in Mexican Flavors

Chicken Tinga Style Enchiladas: A Flavorful Mexican Dish

Introduction:
Indulge in the tantalizing flavors of Mexican cuisine with chicken tinga style enchiladas. This traditional dish combines tender chicken tinga, a savory tomato-chipotle sauce, and a melange of spices, all wrapped in soft tortillas. Prepare to embark on a culinary adventure that will delight your taste buds and leave you craving for more.

Ingredients:

For the Chicken Tinga:
- 2 boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups crushed tomatoes
- 1 can (7 ounces) chipotle peppers in adobo
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste

For the Enchilada Sauce:
- 1 cup chicken broth
- 1/2 cup tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

For the Enchiladas:
- 6 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish

Instructions:

Step 1: Prepare the Chicken Tinga
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken breasts and cook until browned on both sides.
- Remove the chicken and shred it using two forks.
- Add the onion and garlic to the skillet and sauté until softened.
- Stir in the crushed tomatoes, chipotle peppers, oregano, and season with salt and pepper.
- Bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
- Add the shredded chicken back to the skillet and cook for another 5 minutes.

Step 2: Make the Enchilada Sauce
- In a small saucepan, whisk together the chicken broth, tomato paste, chili powder, cumin, salt, and pepper.
- Bring to a simmer over medium heat and cook for about 10 minutes, or until the sauce has thickened.

Step 3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread about 1/4 cup of the enchilada sauce in the bottom of a 9x13 inch baking dish.
- Dip each tortilla into the remaining enchilada sauce and fill with about 1/2 cup of the chicken tinga.
- Top with shredded Monterey Jack and cheddar cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.

Step 4: Bake
- Bake for about 15-20 minutes, or until the cheese has melted and the enchiladas are heated through.
- Sprinkle with fresh cilantro and serve.

Tips:
- For a spicier dish, add more chipotle peppers to the chicken tinga.
- You can use any type of cheese you prefer for the filling.
- If you don't have chipotle peppers in adobo, you can use canned or dried chipotle peppers.
- Serve the enchiladas with your favorite toppings, such as guacamole, sour cream, and salsa.

Conclusion:
Chicken tinga style enchiladas are a delectable treat that will transport you to the flavors of Mexico. With tender chicken, a savory tomato-chipotle sauce, and gooey cheese, this dish is sure to satisfy your cravings for authentic Mexican cuisine. So, gather your ingredients and embark on a culinary adventure that will leave you with a burst of flavors and a satisfied palate.