Tuesday, February 8, 2011

Tasty Tuesday – Biggest Loser Enchilada Chicken

I decided to whip out the old Biggest Loser cookbook in search of the perfect, healthy chicken recipe. It was tender and full of flavor, which some healthy recipes lack. This one hit the mark without a doubt and I’ll definitely be making this again.

4 (4-ounce) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwest seasoning (I couldn’t find this, so I used one from Emril that unfortunately wasn’t salt-free)
Olive oil spray
4 tablespoons medium, mild, or hot enchilada sauce
2 ounces (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese (any brand will do)
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 (I used a regular pan and transferred it to a baking sheet).
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



Kerr said...

yum! I love any mexican inspired dish!

Mrs EyeCanSee said...

Sounds great....and healthy too, even better!

Leeann @ Join the Gossip said...

That looks easy enough! And the cheese...well you had me at the cheese lol!


Gwen said...

Sounds delicious!!! I need some new healthy recipes so I can get back on track. Thank you for sharing my friend! XOXO

Mrs. Newlywed Giggles said...

Looks yummy! Thanks for sharing the recipe!

Meghan said...

I could SO use this dish right now! Sounds yummy!

Michie said...

Just the inspiration I needed for our family dinners-- I've been in a slump!

Anonymous said...

It looks and sounds delish! Thanks for sharing, I can't wait to try the recipe. The farm families who own Cabot appreciate your support!