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Chicken Chilaquiles Mexican Recipe


4 Chicken Breast Halves Without
  Skin, boned
1/2 teaspoon Cumin
Salt And Pepper, to taste
8 ounces Tortilla Chips, Lightly
28 ounces Green Enchilada Sauce
8 ounces Monterey Jack Cheese,
1/2 cup Cilantro, chopped
4 Green Onions, chopped
8 tablespoons Light Sour Cream, or
real sour cream
1/2 cup Salsa Fresca, fresh or store bought

 Chicken Chilaquiles Mexican Recipe


Sprinkle breasts with cumin, salt and pepper. Broil util 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.

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