Enchilada Chicken, biggest loser
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (4-ounce) trimmed boneless, skinless chicken breasts2 teaspoons salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)Olive oil spray4 tablespoons medium, mild, or hot enchilada sauce2 ounces (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese2 tablespoons finely chopped fresh cilantroPreheat the oven to 350°F.
Season each chicken breast evenly on all sides with the seasoning. Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LKCONRAD.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LKCONRAD.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 3.4 g
- Cholesterol: 62.5 mg
- Sodium: 350.0 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.0 g
- Protein: 26.5 g