Enchilada Chicken Melt

• 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

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.

chicken breasts, lowfat, sour cream, red onion, tomatoes, scallions, cilantro, lime, salt

Taken from www.food.com/recipe/enchilada-chicken-melt-441633 (may not work)