Recipe - Chicken Chilaquiles

4 Chicken Breast Halves
Without Skin boned
One half teaspoon Cumin
Salt And Pepper to taste
8 ounce Tortilla Chips Lightly
Salted
28 ounce Green Enchilada Sauce
8 ounce Monterey Jack Cheese
Shredded
One half cup Cilantro chopped
4 Green Onions chopped
8 tablespoon Light Sour Cream or real
Sour cream
One half 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 1One half minutes. Top with cheese and
microwave each plate for 4560 seconds or until cheese melts in the center
of plate. Meanwhile, chop and combine cilantro and green onions. Spinkle a
One fourth 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@rahul.net

From: Terri Woltmon
Date: 041594 (20:09) Number: 208 From Ned's Opus Date:
041594 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip