Tuesday, October 20, 2009

Pollo Durango

2 medium chicken breasts sliced
1 cup sliced mushrooms
1/2 cup monteray jack cheese
1/2 cup fat free sour cream
3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos)

Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro.

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