30 Minute Crispy Cheese Chicken Tinga Tacos with Pineapple Salsa

halfbakedharvest.com

Sam Zelnock

2 tablespoons extra virgin olive oil, plus more for rubbing

1 pound boneless skinless chicken tenders

1 yellow onion chopped

2 to 3 chipotle peppers in adobo finely chopped, use to your taste

1 teaspoon dried oregano

1 teaspoon kosher salt

½ cup red enchilada sauce homemade or store-bought

8 to 12 corn tortillas

1 ½ shredded mexican cheese

shredded lettuce, smashed avocado, crema, or sour cream

subheading: PINEAPPLE SALSA:

2 ears grilled corn, kernels removed

1 ½ cup chopped pineapple

1 to 2 serrano peppers, seeded, if desired, chopped

juice of 1 lime

⅓ cup fresh cilantro, chopped

Directions at halfbakedharvest.com

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