Enchilada Baked Chicken Thighs

Cinco de Mayo - World Cuisine

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

Brief

Prep 5 mins

Cook: 35 mins

Total: 40 mins

Servings: 8

Yield: 8 servings

Enchilada Baked Chicken Thighs

Ingredients

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

Bucket of Margaritas

World Cuisine

Directions

Step 1

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

Step 2

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

Step 3

Bake in the preheated oven for 20 minutes.

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.

Nutritional Information

Enchilada Baked Chicken Thighs

Servings Per Recipe:8

Calories: 319.1

% Daily Value *

Protein: 24.5g 49%

Carbohydrates: 4.9g 2%

Dietary Fiber: 0.7g 3%

Sugars: 0.2g

Fat: 22.1g 34%

Saturated Fat: 9g 45%

Cholesterol: 102.9mg 34%

Vitamin A Iu: 594.1IU 12%

Niacin Equivalents: 10mg 77%

Vitamin B6: 0.3mg 18%

Vitamin C: 3.8mg 6%

Folate: 17.2mcg 4%

Calcium: 134.5mg 13%

Iron: 1.6mg 9%

Magnesium: 27.4mg 10%

Potassium: 260.4mg 7%

Sodium: 231.1mg 9%

Thiamin: 0.1mg 8%

Calories From Fat: 198.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.