Easiest Way to Make Chicken Enchiladas With Tomato Sauce

Enchilada Baked Chicken Thighs

They are very easy to put together and the entire dish remove the enchiladas from the oven and plate them.

Recipe Summary Enchilada Baked Chicken Thighs

Eliminate the tortillas and still get the flavors you love in enchiladas without all the carbs in these baked chicken thighs.

Ingredients | Chicken Enchiladas With Tomato Sauce

2 pounds skinless, boneless chicken thighs

1 (10 ounce) can red enchilada sauce, divided

1 cup shredded Cheddar cheese

1 (2.25 ounce) can sliced black olives

2 green onions, chopped

2 tablespoons sour cream

2 sprigs chopped fresh cilantro

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.

Bake in the preheated oven for 20 minutes.

Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

Info | Chicken Enchiladas With Tomato Sauce

prep: 5 mins cook: 35 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Enchilada Baked Chicken Thighs

World Cuisine Recipes, Latin American, Mexican,