Our last recipe is quick and easy with yummy Tex-Mex flavor. We prefer using boneless, skinless chicken thighs for this dish, but you can also use chicken breasts. It goes together quickly, leaving you just enough time to toss a salad with salad greens, diced jicama, halved cherry tomatoes, and bits of red onion. Pass heated corn tortillas to spread with the delicious sauce, then fold and eat for a yum-yum treat.
Canola cooking spray
4 boneless, skinless chicken thighs
1 16-ounce jar enchilada sauce
1/3 cup shredded low-fat sharp cheddar cheese
1/4 cup chopped cilantro
Preheat the oven to 375°F. Spray a shallow baking dish with canola spray.
Rinse the chicken thighs and pat dry. Discard any fat. Arrange the chicken in the prepared dish and cover with the enchilada sauce.
Bake for 30 minutes. Sprinkle with cheese and continue to bake until cheese melts and chicken is cooked through (cut to test), about 10 minutes.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.