Biggest Loser Enchilada Chicken



4 (4ounce) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southweest seasoning
Olive oil spray
4 tablespoons medium, mild or hot enchilada sauce
2 ounces (1cup) finely shredded Cabot’s 75% Light Cheddar Cheese
2 tablespoons finely chopped fresh cilantro


Preheat the oven to 350 degree 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

Nutritional Info Per Serving: 162 calories, 31 g protein, 1 g carbs, 3 g fat, 71 mg cholesterol, trace fiber, 230 mg sodium

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