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
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 4|
|Calories from Fat: 321 (44%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 129.9mg||40 %|
|Sodium 800.8mg||28 %|
|Potassium 1026.2mg||27 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 45.4g|
|Protein 49.9g||71 %|
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Calories per serving: 727
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