Thursday, February 11, 2010

Enchilada Chicken

I think Mexican is our favorite type of food, but sometimes what we make at home doesn't come close to being as good as what we can get at a restaurant. This enchilada chicken tastes great, super easy, and it's healthier than what you might order at a restaurant. You won't even notice the lack of tortillas!
Sometimes, to use the leftovers, I take a tortilla and make a wrap out of the chicken for a quick lunch on the go.

4 chicken breasts or thighs
2 tsp Mexican or Southwest seasoning (I used Mrs. Dash Fiesta Lime)
Cooking spray (Canola oil in spray bottle)
1/4 to 1/3 cup enchilada sauce
Shredded Cheddar
  • Preheat oven to 350*
  • Season each chicken breast with seasoning
  • Place skillet over high heat. When hot, mist with cooking spray and add chicken. 
  • Cook 1-2 minutes per side, until just golden on the outside.
  • Remove from pan and put in baking dish.
  • Top each piece of chicken with enchilada sauce and cheese
  • Bake 4-6 minutes or until chicken is no longer pink and cheese is melted.

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