Name: Enchilada Baked Chicken Thighs
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Skinless, boneless chicken thighs - 2 pounds; Red enchilada sauce, divided - 1 (10 ounce) can; Shredded Cheddar cheese - 1 cup; Sliced black olives - 1 (2.25 ounce) can; Green onions, chopped - 2; Sour cream - 2 tablespoons; Chopped fresh cilantro - 2 sprigs

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Enchilada Baked Chicken Thighs

1. Skinless, boneless chicken thighs - 2 pounds

2. Red enchilada sauce, divided - 1 (10 ounce) can

3. Shredded Cheddar cheese - 1 cup

4. Sliced black olives - 1 (2.25 ounce) can

5. Green onions, chopped - 2

6. Sour cream - 2 tablespoons

7. Chopped fresh cilantro - 2 sprigs

How to cook deliciously - Enchilada Baked Chicken Thighs

1. Stage

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

2. Stage

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

3. Stage

Bake in the preheated oven for 20 minutes.

4. Stage

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.

5. Stage

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.