Enchilada Chicken, biggest loser

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Enchilada Chicken, biggest loser calories by ingredient
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Number of Servings: 4


    4 (4-ounce) trimmed boneless, skinless chicken breasts
    2 teaspoons salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
    Olive oil spray
    4 tablespoons medium, mild, or hot enchilada sauce
    2 ounces (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese
    2 tablespoons finely chopped fresh cilantro
    Preheat the oven to 350F.


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.

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