Enchilada Chicken

4 (4 oz) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwest seasoning
olive oil spray
4 tablespoons medium, mild, or hot enchilada sauce
2 ounces (1 cup) finely shredded light cheddar cheese
2 tablespoons finely chopped fresh cilantro

Preheat oven to 350.

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on outside.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.