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.

• Preparation Time: 5 mins
• Cooking Time: 35 mins
• Total Time: 40 mins
• Calories: 319 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 2 tablespoons sour cream
• 2 green onions, chopped
• 1 (2.25 ounce) can sliced black olives
• 2 pounds skinless, boneless chicken thighs
• 1 (10 ounce) can red enchilada sauce, divided
• 2 sprigs chopped fresh cilantro

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 20 minutes.

Step 3

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

Step 4

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.

Step 5

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.