Enchilada Chicken Recipe

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



DIRECTIONS

  • Preheat oven to 400°. In a rangy arena, broom together enchilada sauce, diced tomatoes, adhesive succus, flavourer, herb, and chilly solid. Season with briny.
  • Locate volaille breasts in a change baking dish and toughen both sides with salinity. Stream over sauce. Heat until yellow is boiled through, 30 to 40 proceedings.
  • Top fowl with cheese and heat until melty, 3 to 4 minutes solon.
  • Ornament with herb, olives, and avocado, and process with calx wedges.