Chicken chilaquiles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken Breast Halves | |
| Without Skin -- boned | ||
| ½ | teaspoon | Cumin |
| Salt And Pepper -- to taste | ||
| 8 | ounces | Tortilla Chips -- Lightly |
| Salted | ||
| 28 | ounces | Green Enchilada Sauce |
| 8 | ounces | Monterey Jack Cheese -- |
| Shredded | ||
| ½ | cup | Cilantro -- chopped |
| 4 | Green Onions -- chopped | |
| 8 | tablespoons | Light Sour Cream -- or real |
| Sour cream | ||
| ½ | cup | Salsa Fresca -- fresh or |
| Storebought | ||
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
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 1-½ 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 ¼ 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.
Recipe By : Gary Watson <watson@...> From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking