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