Enchilada Chicken Recipe
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 teaspoons salt-free Southwest chipotle seasoning blend
- 1 tablespoon olive oil
- 1/4 cup enchilada sauce
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons minced fresh cilantro
- Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°. Yield: 4 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Enchilada Chicken(8)
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I really liked this recipe. Even my husband and my 4yr old daughter loved it too! The only thing different I did was added a little more enchilada sauce (cause I like it) and saved the cilantro for after. But it was so good!! Definitely a keeper.
I overcooked the chicken and so it was dry...next time I'll keep a closer eye...I'm sure it would have been very good if I hadn't been distracted! It was also SUPER EASY!!
It was easy and the chicken was very moist. I thought it might be too spicy but not at all.
A family favorite! Very flavorful.
this has been on our dinner rotation since I found it in the magazine. First time I made it as stated. It was amazing for a low sodium meal, and we had everything on hand. I always stock up on the southwest seasoning by Mrs. Dash when I go to Target. They are the only store that always has it. We still make this recipe but now use green sauce and pepper jack cheese. We never have left overs unless I double the recipe. It taste just as good or better the next day, and I rarely eat leftovers.
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