Sprinkle breasts with cumin, salt and pepper. Broil until just done.
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 to 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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