Mexican Chicken Thighs
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 2
Ingredients
- 2 skinless chicken thighs
- 3 whole green chilies (canned)
- 3⁄4 cup salsa (any kind)
- 3⁄4 cup cheddar cheese, shredded (I used mild)
Directions
- Preheat oven to 350°F.
- Place thighs in a covered casserole dish.
- Slit each green chile down one side so that they open op.
- Place one green chile on each thigh.
- Place the 3rd green chile over the other 2 chiles.
- Pour salsa over chiles and chicken.
- Put a lid on the dish.
- If you don't have a lid, cover with foil.
- Bake for 45 minutes or until chicken is done and liquids are hot and bubbly.
- Remove from oven.
- Remove the lid/foil.
- Sprinkle the cheddar cheese over the chicken and chiles.
- Replace the lid/foil and return it to oven.
- Bake for an additional 10-15 minutes or until cheese is melted and the liquid is hot and bubbly.
- Remove from oven.
- The juices from the dish can be used to pour over rice.
- This makes the rice taste really good!
- Serve hot.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off