Sheet Pan Chicken Tinga Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken cooked with chipotle and enchilada sauce, served over rice in a bowl with peppers, onions, cheese, sour cream, avocado, and jalapeños. This Mexican-inspired dinner comes together quickly with bright, smoky flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds boneless chicken breasts or thighs
- 3/4 cup red enchilada sauce
- 2-3 chipotle peppers in adobo, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 3-4 cups cooked rice
- 1 cup shredded cheddar/cotija cheese
- yogurt/sour cream + limes, for serving
- 2-3 avocados, chopped
- 1 jalapeño, seeded if desired, and chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- flaky salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 931mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 870mg
- Calcium
- 154mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 931MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.