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Cajun Enchilada Chicken


  • 1 pound - chicken thighs
  • 1 (5 ounce) bottle - TryMe Cajun Sunshine Sauce
  • 1 (16 ounce) can - enchilada sauce
  • 6 - 8 ounce - mozzarella cheese, shredded, or string cheese


  1. Pre-heat oven to 350° F.
  2. Place chicken in microwave oven and Zap on high for about 6-9 minutes to help cook inside of chicken.
  3. In a bowl, mix the enchilada sauce with 2-4oz. Cajun Sunshine Sauce.
  4. Drain off juices from chicken and dip each piece in the mix and then place thighs into a shallow roasting pan lined with aluminum foil (shiny side up).
  5. Pour in the rest of the mix to fill pan.
  6. Place in oven near top shelf. (HINT: The sauce should fill the pan to at least half the depth of the chicken, if not more.)
  7. After about 50 minutes the chicken will be ready for the final step.
  8. Sprinkle the shredded cheese over the top of each piece. Set oven to Broil and lightly brown the cheese.
  9. Serve hot.

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