INGREDIENTS
4
large boneless skinless chicken breasts
salt and pepper
1 10 ounce can
Old El Paso Red Enchilada Sauce, divided
2 cups
cooked white rice (still hot)
1/4 cup
fresh cilantro (chopped (plus more for garnish))
4 oz
low fat cream cheese
1 oz
1 packet taco seasoning
2 cups
Mexican blend cheese (divided)
1/2 cup
finely chopped cherry tomatoes (or pico de gallo)
1/4 cup
chopped red onion
1 tbsp
olive oil