Enchilada Chicken
By: BETH ROAN
Published: Wednesday, May 9, 2012 - 9:47am

Ingredients




4 (4-ounce) trimmed boneless, skinless chicken breasts
2 teaspoons Mrs. Dash Southwest Chipotle seasoning
Olive oil spray
4 tablespoons enchilada sauce
1 cup light monterey jack cheese
2 tablespoons fresh cilantro, chopped
1 can black beans

Preparation

1 Preheat oven to 350°F. 2 Beat and tenderize the chicken! (a reminder for myself) 3 Season each chicken breast evenly on both sides with the southwest seasoning. 4 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,  2 minutes per side, or just until the chicken is golden brown on the outside. 5 While chicken is cooking heat beans over medium heat on stove top. 6 Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro. 7 Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted. 8 Serve over black beans.

About

A healthy, easy to make tex-mex chicken meal.