Enchilada Chicken

By dette

I hadn't made enchiladas since the mid-80's until one of the Sason 2 contestants mentioned that they were one of his favorite cheat foods. I was instantly inspired to try my hand at making enchiladas. It was such a hit, it ended up being featured on my show, Healthy Decacence. Since then I've tried all sorts of permutations, making it leaner and leaner. This version is the leanest yet, and sice the dish is packed with lean protein, low in saturated fat, and virtually carb-free, our very own Dr Dansinger is a fan too!

Ingredients

• 4 (4 oz) trimmed boneless, skinless chicken breasts
• 2 tsp slat-free Mixican or Southwest seasoning (I used
• Mrs. Dash Southwest Chipotle)
• Olive Oil Spray
• 4 tbsp medium, mild, or hot enchilada sauce
• 2 oz (1 c) finley shredded Cabot's 75% Light Cheddar
• Cheese
• 2 Tbsp finley chopped fresh cilantro

Preparation

Step 1

Preheat the oven to 350.

Seson each chicken brest evenly on all sides with the seasoning.

Plae 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 1-2 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 1 tbsp of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the ovenand bake for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

162 cal; 31 g prot; 1 g carb; 3 g fat; 71 mg chol; trace fiber; 230 mg sodium