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Enchilada Chicken Recipes

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If you’ve got skin-on chicken breasts, start by crisping the skin in a hot cast iron skillet. After that, just flip them over and add the sauce!

YIELDS:SERVINGS
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 50 MINS
INGREDIENTS
(10-oz.) can red enchilada sauce

(14-oz.) can diced tomatoes

Juice of 1 lime

garlic cloves, minced

1/2 tsp.cumin

1/2 tsp.chili powder

Kosher salt

1 lb.boneless skinless chicken breasts

1 1/2 c.shredded monterey jack

1/4 c.chopped cilantro

1/4 c.sliced black olives

1/2 avocado, cubed

Lime wedges, for serving

DIRECTIONS
  1. Preheat oven to 400°. In a large bowl, whisk together enchilada sauce, diced tomatoes, lime juice, garlic, cumin, and chili powder. Season with salt.
  2. Place chicken breasts in a shallow baking dish and season both sides with salt. Pour over sauce. Bake until chicken is cooked through, 30 to 40 minutes.
  3. Top chicken with cheese and bake until melty, 3 to 4 minutes more.
  4. Garnish with cilantro, olives, and avocado, and serve with lime wedges.

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