Pollo / Chicken

Chicken Chilaquiles

4 Chicken Breast Halves
Without Skin -- boned
1/2 Tsp. Cumin
Salt And Pepper -- to taste
8 Oz. Tortilla Chips -- Lightly Salted
28 Oz. Green Enchilada Sauce
8 Oz. Monterey Jack Cheese -- shredded
1/2 cup Cilantro -- chopped
4 Green Onions -- chopped
8 Tbsp. Sour Cream
1/2 cup Salsa Fresca --
fresh or store-bought
Jalapenos ( to taste/garnish)

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 1-1/2 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.
Sprinkle a 1/4 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.

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