CHicken Breast Enchilada
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 369.9
- Total Fat: 13.8 g
- Cholesterol: 89.5 mg
- Sodium: 773.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.0 g
- Protein: 53.7 g
View full nutritional breakdown of CHicken Breast Enchilada calories by ingredient
Introduction
Eat your favorite enchiladas without the guilt or the Calories. This is a quick and easy meal that my whole family enjoys. I like to serve it with black beans, lettuce and tomatoes. You can add your favorites just make sure to calculate the calorie difference. Eat your favorite enchiladas without the guilt or the Calories. This is a quick and easy meal that my whole family enjoys. I like to serve it with black beans, lettuce and tomatoes. You can add your favorites just make sure to calculate the calorie difference.Number of Servings: 1
Ingredients
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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
Directions
Preheat 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
Per serving: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat (1 g saturated), 71 mg cholesterol, trace fiber, 23 0 mg sodium
Number of Servings: 1
Recipe submitted by SparkPeople user EDNCARRIE.
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
Per serving: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat (1 g saturated), 71 mg cholesterol, trace fiber, 23 0 mg sodium
Number of Servings: 1
Recipe submitted by SparkPeople user EDNCARRIE.