Chicken Chilaquiles

Recipe Ingredients

4		Chicken breast halves without skin - boned
1/2 teaspoon	2.5ml	Cumin
		Salt and pepper - to taste
8 oz	227g	Tortilla chips - lightly salted
28 oz	795g	Green enchilada sauce
8 oz	227g	Monterey Jack cheese - shredded
1/2 cup	8g / 0.3oz	Cilantro - chopped
4		Green onions - chopped
8 tablespoons	120ml	Light sour cream - or real sour cream
1/2 cup	118ml	Salsa fresca

Recipe Instructions

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. Sprinkle 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.

Source:
Gary Watson

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