Southwestern Recipes

Chicken Chilaquiles 2

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Yield: 4 servings


  • 4 skinless, boned chicken breast halves
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 8 ounces lightly salted tortilla chips
  • 28 ounces green enchilada sauce
  • 8 ounces Monterey Jack cheese, shredded
  • 1/2 cup cilantro, chopped
  • 4 green onions, chopped
  • 8 tablespoons light or regular sour cream
  • 1/2 cup salsa fresca (fresh or store-bought)


  1. Sprinkle breasts with cumin, salt and pepper. Broil until just done. Slice or shred chicken.
  2. Evenly cover four micro-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.
  3. 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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