Enchilada Chicken

Enchilada Chicken
Source: The Biggest Loser Cookbook

Ingredient
4 4 ounce chicken breast
2 Teaspoon salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive Oil Spray
4 Tablespoon medium, mild, or hot enchilada sauce
2 Ounce (1 cup) finely shredded cheese
2 Tablespoon finely chopped fresh cilantro


Instructions:
Preheat the oven to 350.

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 outsides.

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.

Serves: 4
Serving Size: 1
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Calories: 162
Saturated Fat: 1 g
Calories From Fat: 3
Protein: 31 g
Carbohydrates: 1 g
Sodium: 230 mg

This was very good! I give it an overall A.