fried potatoes with black olives and onions.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 231 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
So easy. So delicious.
Easy and flavorful.
Love love it. So easy, no muss or fuss and tastes delicious. Healthy too! Keeper
Used green tomatillo enchilada sauce instead of red and it added some great flavor to the chicken. Recipe highly recommended.
Super easy to make. Cooked a bit longer than 10 min after draining and adding rest of sauce to make sure it was thoroughly cooked. I also seasoned my meat prior to covering in enchilada sauce and glad I did. I added Goya Sauzon and Adobo All seasoning with a dab of pepper. I think next time I will save a little enchilada sauce for the broiling.