368 kcalEnchilada Chicken
30 min serves 4
Gluten-Free
39gprotein25gcarbs12gfat
Ingredients
- •1 can black beans
- •2 teaspoons southwest chipotle seasoning
- •10 oz enchilada sauce
- •2 tablespoons cilantro
- •1 cup monterey jack cheese
- •16 ounces chicken breasts
- •1 can olive oil spray
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Method
Adapted from foodista.com
- Preheat oven to 350F.
- Beat and tenderize the chicken! (a reminder for myself).
- Season each chicken breast evenly on both sides with the southwest seasoning.
- Place a large ovenproof nonstick skillet over high heat.
- When hot, lightly mist with the olive oil spray.
- Add the chicken.
- Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.
- While chicken is cooking heat beans over medium heat on stove top.
- 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.
- Transfer the skillet to the oven.
- Bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
- Serve over black beans.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.