- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (1 inch thick or less)
- 2 teaspoons Mexican or Southwest seasoning (I use this brand)
- 4 tablespoons enchilada sauce
- 2 ounces finely shredded cheese
- 2 tablespoons finely chopped fresh cilantro
- Preheat oven to 350 degrees F. (If chicken is thicker than 1 inch, slice it in half lengthwise and/or pound it down to be thinner.)
- Measure out 1 teaspoon of the seasoning and sprinkle it evenly over all of the chicken breasts. Then flip the breasts over, measure out 1 more teaspoon, and sprinkle over all again.
- Add oil to a large ovenproof nonstick skillet over medium-high heat. When hot, add the chicken and cook about 2-3 minutes on each side, or until the chicken is golden brown on each side.
- Remove skillet from heat and top each chicken breast with 1 tablespoon of the enchilada sauce, then 1/4 of the cheese, and 1/4 of the cilantro. Transfer skillet to the oven and bake for 6-10 minutes, or until the chicken is cooked through.