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Sheet Pan Chicken Tinga Bowls

Sheet Pan Chicken Tinga Bowls

The ultimate comfort food, Sheet Pan Chicken Tinga Bowls are a flavor-packed, easy weeknight dinner that brings everyone together. With tender chicken, smoky chipotle, and fresh toppings, it's a delicious way to enjoy a satisfying meal. Get ready to make this tonight!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 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 or cotija cheese
  • yogurt or 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

Equipment

  • Frying Pan
  • Chef's Knife
  • Baking Sheet
  • Oven

Method
 

  1. Preheat the oven to 425° F.
  2. On a baking sheet, toss the chicken with 2 tablespoons olive oil, enchilada sauce, chipotle peppers, oregano, cumin, and salt.
  3. Add the bell peppers, onion, and 1 tablespoon olive oil. Season with salt and pepper and toss. Arrange everything evenly on the pan.
  4. Bake for 20 to 25 minutes or until the chicken is cooked and the peppers begin to char.
  5. Shred the chicken and toss with the sauce on the pan.
  6. Meanwhile, make the salsa. Toss all ingredients in a bowl and season with salt.
  7. Serve the chicken and peppers over bowls of rice. Top the chicken with cheese and avocado. Add a dollop of yogurt + zest, and squeeze the limes over each bowl. Enjoy with warmed tortillas or chips. YUM!

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. For best results, reheat gently in the oven or microwave.