Enchilada Chicken Melt

Name: Enchilada Chicken Melt
Ingredients: 2 lbs chicken breasts, boneless and skinless cut thin; 2 cups low-fat cheddar cheese, shredded; 1 cup fat free sour cream; 12 red onion, finely chopped; 1 (14 ounce) can diced tomatoes, with chiles drained; 2 scallions, finely chopped; 1 jalapeno, seeded, deveined, and finely chopped; 12 cup cilantro, fresh finely chopped; 1 lime, juiced; salt and freshly ground black pepper

10 ingredients

10 steps

Ingredients

2 lbs chicken breasts, boneless and skinless cut thin
2 cups low-fat cheddar cheese, shredded
1 cup fat free sour cream
12 red onion, finely chopped
1 (14 ounce) can diced tomatoes, with chiles drained
2 scallions, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
12 cup cilantro, fresh finely chopped
1 lime, juiced
salt and freshly ground black pepper

Directions

1

Preheat your oven to 350 degrees F.
2

Prepare Salsa by combining the tomatoes, scallions, jalapeno, cilantro, salt and lime juice in a mixing bowl.
3

Set aside.
4

Place chicken in a large frying pan over medium heat and cook until slightly brown.
5

Mix the cheese, sour cream, and onion in a mixing bowl.
6

Season with salt and pepper and stir well.
7

Place chicken in a coated 9 by 13-inch baking dish.
8

Spread the cheese mixture over the chicken.
9

Place in the oven until the cheese is melted, about 5 to 8 minutes.
10

Serve hot over rice and topped with the Salsa.