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.

cheese and light or nonfat sour cream to make a delicous low-fat meal. This is one of my wife's favorite quick dinners. I adapted the recipe after tasting a similar dish at Adelita's Taqueria in Soquel, Ca.