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Recipe from: Gary Watson
4 boneless chicken breast halves without skin
½ teaspoon cumin
salt and pepper, to taste
8 ounce tortilla chips, lightly salted
28 ounce green enchilada sauce
8 ounce Monterey Jack cheese, shredded
½ cup cilantro, chopped
4 green onions, chopped
8 tablespoon light sour cream, or real sour cream
½ cup salsa fresca, fresh or storebought
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 to 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.