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| Chicken enchiladas without guilt. | |||||
| Ingredients: | |||||
| 4 4 oz. | boneless, skinless chicken breast | ||||
| 2 tsp. | salt-free Mexican or Southwest seasoning | ||||
| oliveoil spray | |||||
| 4 T | medium, mild, or hot enchilada sauce | ||||
| 2 oz. | finely shredded Cabot’s 75% Light Cheddar Cheese | ||||
| 2 T | finely chopped fresh cilantro | ||||
| Directions: | |||||
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Preheat the oven to 350°F. Season each chicken breast on all sides with the seasoning.
Place a large oven proof skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1-2 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 1T of the enchilada sauce, followed by ¼ of the cheese and ¼ of the cilantro. Transfer the skillet to the oven and bake for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted. Makes 4 servings. Each serving: 162 calories, 230mg sodium, 3g fat, 1g saturated fat, 71mg cholesterol, 1g carbs, trace fiber, 31g protein |
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