Enchilada Chicken
Recipe type: Main
Cuisine: Mexican
Yields: 5 servings
  • 2 cups enchilada sauce
  • 10 chicken Legs
  • black olives, sliced (optional)
  • green onions, chopped (optional)
  1. Place the chicken in a gallon size, Ziploc bag, cover with 1½ cups of the enchilada sauce. Remove air and seal. Marinate in the refrigeratore for 4-24 hours.
  2. Remove chicken and discard the sauce the chicken was marinating in.
  3. To Grill: Place the chicken on a hot grill, turn occasionally for even cooking. A few minutes before it's done brush with the remaining ½ cup of enchilada sauce.
  4. To Bake: Place the chicken in a 9x13 baking dish. Bake at 350°F for 25 minutes. Brush the chicken with the remaining ½ cup of enchilada sauce and bake for an additional 10 minutes.
  5. Let chicken rest for 5 minutes before serving.
  6. Optional: top with sliced black olives and/or green onions.
Recipe by Fluster Buster at https://flusterbuster.com/enchilada-chicken.html