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Chicken Chilaquiles by www.country-cooking.com
4 Chicken Breast Halves Without Skin -- boned
1/2 Tsp Cumin
Salt And Pepper -- to taste
8 Oz Tortilla Chips -- Lightly Salted
28 Oz Green Enchilada Sauce
8 Oz Monterey Jack Cheese -- shredded
1/2 Cup Cilantro -- chopped
4 Green Onions -- chopped
8 Tbsp Light Sour Cream -- or real sour cream
1/2 Cup Salsa Fresca -- fresh or storebought
Sprinkle breasts with cumin, salt and pepper. Broil until just done. I
do this in a toaster oven for about 5 minutes per side. Slice or shred
chicken.
Evenly cover four microwave safe dinner plates with tortilla chips.
Sprinkle with chicken. Pour enchilada sauce over the chicken and then
microwave each plate for 1 to 1-1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate.
Meanwhile, chop and combine cilantro and green onions. Spinkle a 1/4
cup mixture over each of the heated plates. Put a dollop of sour cream in the center of each plate and surround with salsa fresca.
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