Enchilada Chicken
For chicken breasts with the skin intact, begin by achieving a crispy texture on the skin using a sizzling cast iron skillet. Once that's done, simply flip them over and introduce the sauce!
Ingredients
- 1 (10-oz.) can red enchilada sauce
- 1 (14-oz.) can diced tomatoes
- Juice of 1 lime
- 3 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- Kosher salt
- 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
Instructions
- 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.
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