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
Preparation
Step 1Preheat oven to 400°. In a large bowl, whisk together enchilada sauce, diced tomatoes, lime juice, garlic, cumin, and chili powder. Season with salt.Step 2Place 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.Step 3Top chicken with cheese and bake until melty, 3 to 4 minutes more. Step 4Garnish with cilantro, olives, and avocado, and serve with lime wedges.
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