Enchiladas de Tinga (Chipotle Chicken Enchiladas)
Corn tortillas rolled around smoky shredded chicken, blanketed in chipotle sauce and melted cheese, then baked until bubbling.
Made with Chipotle tinga sauce and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.98 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Lightly oil a large baking dish and spread 100 ml of your ready made chipotle tinga sauce (see the base recipe) over the bottom.
- 2
Mix your shredded chicken (see the base recipe) with 150 ml of the tinga sauce and half the cheese in a bowl.
- 3
Warm the corn tortillas (see the base recipe) in a dry pan for 20 seconds each side so they bend without cracking. Fill each with 2 heaped tbsp of chicken and roll up. Pack them seam side down into the dish.
- 4
Pour over the remaining sauce and scatter with the rest of the cheese and the chopped onion.
- 5
Bake for 20 to 25 minutes until bubbling, golden and steaming hot all the way through.
23 min - 6
Rest for 5 minutes, then drizzle with soured cream and scatter with coriander.
Tips
- Warm the tortillas before filling. Cold corn tortillas crack as you roll them.
- Pack the rolls tightly in one layer so they hold their shape and soak up the sauce.
- Let the dish rest for 5 minutes before serving. The sauce thickens and the cheese sets slightly.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze assembled and unbaked for up to 2 months and bake from frozen for 45 minutes.
Questions
Can I make them ahead?
Yes. Assemble the enchiladas up to a day ahead, cover and chill. Add 10 minutes to the baking time and check they are steaming hot all the way through.
Can I use flour tortillas?
Yes, but corn tortillas are more traditional and are gluten free. Flour ones are softer and need no warming but contain gluten.
Can I make them vegetarian?
Yes. Fill them with sautéed mushrooms or black beans and sweetcorn instead of chicken and use vegetarian cheese.
More made with chipotle tinga sauce
Tacos de Tinga de Res (Chipotle Shredded Beef Tacos)
GFDFEFFideo Tostado al Chipotle (Toasted Vermicelli in Chipotle Sauce)
VNFEmpanadas de Tinga con Papa y Queso (Baked Chipotle Potato and Cheese Empanadas)
VNFNachos de Tinga con Queso (Loaded Chipotle Black Bean Nachos)
VEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.