Green Enchilada Chicken Thigh Bake

This comforting dish features tender chicken thighs baked to perfection in a zesty green enchilada sauce, combined with sweet corn and topped with melted cheese. The balance of flavors and textures offers a satisfying meal that's both traditional and creatively elevated, perfect for a family dinner or a cozy gathering.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 1 cup green enchilada sauce
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, cumin, smoked paprika, salt, and pepper. Sauté for an additional minute until fragrant.
4. In a baking dish, arrange the chicken thighs. Pour the sautéed onion and garlic mixture over the chicken, then add the corn kernels and drizzle the green enchilada sauce on top.
5. Cover the dish with foil and bake for 25 minutes.
6. Remove the foil, sprinkle shredded cheese over the top, and bake uncovered for another 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.