*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Remove protective ice glaze from frozen breasts by holding under lukewarm running water about 1 minute. Pat chicken dry with paper towels. Wash hands.
Heat oil in large nonstick skillet with tight-fitting lid. Add chicken; sprinkle with salt and pepper and cook over medium-high heat until browned, 3 minutes per side.
Pour enchilada sauce over chicken. Cover, reduce heat to a simmer, and cook, turning once, 15 minutes. Turn chicken again, smooth-side up; top with chiles and cheese. Cover and cook 2 minutes until cheese melts or juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Serve with tortillas. (Refrigerate leftovers.)