Chicken Chilaquiles
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INGREDIENTS 4 skinless, boneless chicken breast halves
1/2 teaspoon cumin
Salt and pepper, to taste
8-ounces lightly salted tortilla chips
28-ounces Green Enchilada Sauce
8-ounces Monterey Jack cheese, shredded
1/2 cup cilantro, chopped
4 green onions, chopped
8 tablespons sour cream
1/2 cup Salsa Fresca, homemade or storeboughtSprinkles breasts with cumin, salt and pepper. Broil until just done. Slice or shred the chicken.
Evenly cover 4 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 to 60 seconds, or until cheese melts in the center of the plate.
Meanwhile, chop and combine cilantro and green onions. Sprinkle 1/4 cup mixture over each of the heated plates. Put a dollop of sour cream in the center of each plate and surrond with the Salsa Fresca.
Makes 4 servings