Preheat oven to 350°F.
Beat and tenderize the chicken! (a reminder for myself)
Season each chicken breast evenly on both sides with the southwest 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, 2 minutes per side, or just until the chicken is golden brown on the outside.
While chicken is cooking heat beans over medium heat on stove top.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.
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.
Serve over black beans.
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