- Heat olive oil in a nonstick large skillet.
- Add garlic and chicken; cook over medium-high heat for 1-2 minutes or until hot, stirring frequently.
- Pour tomatoes, bell pepper, beans, enchilada sauce, half and half, and cream cheese over chicken.
- Mix until cream cheese is incorporated.
- Sprinkle 1/2 cup cheese over chicken mixture.
- Cover skillet and cook 5 minutes or until hot, stirring occasionally.
- Sprinkle with remaining cheese and cilantro.
- Serve immediately with rice or tortilla chips.
Makes 5 servings.
Approximate Nutrient Analysis per serving:
400 calories, 20 g fat, 10 g saturated fat, 115 mg cholesterol, 1000 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 37 g protein
