Biggest Loser Recipes - Enchilada Chicken Recipe

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Ingredients:

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 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