Enchilada Chicken Thighs

This mildly spicy, saucy chicken is coated with smoky spices, pan-seared until golden, and then simmered in a savory blend of salsa and enchilada sauce.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword braised chicken, chicken thighs, corn, enchilada sauce, one pan meal

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 586kcal

Author Robin Miller

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken thighs
10- ounce can enchilada sauce
1 cup salsa of choice
11- ounce can corn drained, or 1 cup frozen corn, kept frozen until ready to use
1/2 cup frozen peas kept frozen until ready to use
Fresh cilantro for serving optional
Hot sauce for serving

Instructions

In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Pat both sides of the chicken thighs dry with paper towels. Coat both sides of the chicken with the spice mixture.
Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and cook until seared on both sides, about 1 to 2 minutes per side.
Add the enchilada sauce, salsa, and corn and bring to a simmer.
Reduce the heat to medium-low, cover and simmer for 25 minutes. Add the peas and cook for 3 to 5 minutes to heat through.
Top with cilantro (if using) and serve.

Nutrition