Enchilada Chicken

• 16 ounces, weight Chicken Breasts, Boneless, Skinless
• 2 teaspoons Mrs. Dash Southwest Chipotle Seasoning
• 1 can (15 Oz. Size) Black Beans
• 4 Tablespoons Enchilada Sauce
• 1 cup Light Monterey Jack Cheese
• 2 Tablespoons Fresh Cilantro, Chopped

1. Preheat oven to 350 degrees F.
2. Beat and tenderize the chicken and season each chicken breast evenly on both sides with the Southwest seasoning.
3. Place a large ovenproof nonstick skillet over high heat.
4. When hot, lightly mist with the olive oil spray and add the chicken.
5. Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.
6. While chicken is cooking, warm beans on medium high heat.
7. Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, 1/4 of the cheese and 1/4 of the cilantro.
8. 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.
9. Serve over beans.
10. Adapted from the Biggest Loser Family Cookbook, Copyright 2009.

chicken, black beans, enchilada sauce, light monterey, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/enchilada-chicken/ (may not work)