Chicken chilaquiles

Yield: 4 servings

Measure 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:

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

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