Tortillaless Enchiladas

Ingredients

• 2 oz fat free sour cream
• 1 tsp garlic powder
• 1 dash pepper
• 1 dash salt
• 1 tbsp olive oil
• 4 breasts, bone and skin removed chicken breasts
• 1/2 avocado
• 1/4 cup cilantro, chopped
• 1/2 cup chopped onion
• 1/4 cup chopped green onion
• 1 large whole diced tomato
• 2 cups cooked brown rice
• 10 oz green enchilada sauce
• 4 oz black olives, sliced
• 3/4 cup shredded monterey jack cheese, low fat

Directions

1. Brush chicken (cut in halves) with olive oil, add salt, pepper & garlic powder to taste.
2. Grill 6-7 minutes each side. Remove to baking dish.
3. Top each piece with olives, onions, 1/2 of the green onions and 1/2 of the cilantro.
4. Mix together the enchilada sauce and the sour cream until blended. Pour the mixture over the chicken.
5. Top with cheese and bake at 350 °F (175 °C) for 20 minutes or until cheese bubbles.
6. Let it set for 5 minutes. Top with remaining green onion and cilantro. Add chopped tomato and diced avocado.
7. Serve with 1/4 cup brown rice and salad with extra virgin olive oil and lime.