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!
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 50 MINS
1 (10-oz.) can red enchilada sauce
1 (14-oz.) can diced tomatoes
Juice of 1 lime
3 garlic cloves, minced
1/2 tsp.chili powder
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
- Preheat oven to 400°. In a large bowl, whisk together enchilada sauce, diced tomatoes, lime juice, garlic, cumin, and chili powder. Season with salt.
- 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.
- Top chicken with cheese and bake until melty, 3 to 4 minutes more.
- Garnish with cilantro, olives, and avocado, and serve with lime wedges.