I hadn’t made enchiladas since the mid-’80s until one of the season 2 contestants mentioned that it was one of their favorite cheat foods. I was instantly inspired to try my hand at it and it was such a hit, it ended up on “Healthy Decadence.” Since then, I’ve tried all sorts of mutations, making it leaner and leaner.
This version is the leanest yet, and being that it’s packed with lean protein, has little saturated fat and is virtually carb-less, our very own Dr. Dansinger is a fan too.
Preheat the oven to 350 degrees.
Season each chicken breast evenly on all sides with the seasoning.
Place a large, ovenproof, nonstick skillet over high heat. When it’s hot, lightly mist the skillet with spray and add the chicken to the pan. Cook the chicken about 1-2 minutes per side just until the chicken is golden brown on the outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by ¼ (about 1/2 ounce) of the cheese and ¼ (about ½ tablespoon) of the cilantro. Transfer the skillet to the oven. Bake the chicken for 4-6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Each serving has: 162 calories, 31 g protein, 1 g carbohydrates, 3 g fat, 1 g saturated fat, 71 mg cholesterol, trace fiber, 230 mg sodium
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