Recipes from Mexico :: Mexican Main Dishes Poultry
Servings: 4
4 skinless, boned chicken breast halves
1/2 tsp. cumin
Salt and pepper, to taste
8 oz. lightly salted tortilla chips
28 oz. green enchilada sauce
8 oz. Monterey jack cheese, shredded
1/2 c. cilantro, chopped
4 green onions, chopped
8 Tbsp. light or regular sour cream
1/2 c. salsa fresca (fresh or store-bought)
Sprinkle and distribute breasts with cumin, salt and pepper. Broil until just done. Slice or shred chicken.
In an even way cover four microwave-safe dinner plates with tortilla chips. Sprinkle and distribute with chicken. Pour enchilada sauce over the chicken and then microwave each plate for 1 to 1 1/2 mins. Top with cheese and microwave each plate for 45 to 60 seconds or until cheese melts in the center of plate.
Meanwhile, chop and combine cilantro and green onions. Sprinkle and distribute a 1/4 c. mixture over each of the heated plates. Put a dollop of sour cream in the center of each plate and surround with salsa fresca.
