
Ingredients:
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
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 (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
Enjoy!
yum! I love any mexican inspired dish!
ReplyDeleteSounds great....and healthy too, even better!
ReplyDeleteThat looks easy enough! And the cheese...well you had me at the cheese lol!
ReplyDeleteYum!
Sounds delicious!!! I need some new healthy recipes so I can get back on track. Thank you for sharing my friend! XOXO
ReplyDeleteLooks yummy! Thanks for sharing the recipe!
ReplyDeleteI could SO use this dish right now! Sounds yummy!
ReplyDeleteJust the inspiration I needed for our family dinners-- I've been in a slump!
ReplyDeleteIt looks and sounds delish! Thanks for sharing, I can't wait to try the recipe. The farm families who own Cabot appreciate your support!
ReplyDelete~Jacquelyn