0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Mexican, Microwave, Low fat, Breads, Muffins & r 4 Servings

INGREDIENTS

4 Chicken Breast Halves
Without Skin — boned
1/2 ts 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 c Cilantro — chopped
4 Green Onions — chopped
8 tb Light Sour Cream — or real
Sour cream
1/2 c Salsa Fresca — fresh or
Storebought
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

INSTRUCTIONS

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. Spinkle 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.
Recipe By     : Gary Watson <watson@rahul.net>
From: Terri Woltmon
04-15-94 (20:09) Num   (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Lonely? No one understands like Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?