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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 the outsides.
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Remove the pan from the heat and top each chicken breast with 1 T
of the 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.
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