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Chicken Enchilada Pie
mexican, poultry, ethnic, main dishes
1 x no ingredients
1 lb ground chicken 1/2 ts garlic powder 1/8 ts salt 1/8 ts pepper 3 TB all-purpose flour 1 c 1% low-fat milk 1 TB jalapeno -- seeded and : minced 1 ts ground cumin 3 flour tortillas -- (8-inch) 3 c tomato -- chopped 1/2 c shredded sharp cheddar : cheese -- (2 ounces) 6 TB picante sauce : Cilantro sprigs (optional)
This dish fits my life style perfectly -- it's healthy and quick. It can be prepared in a conventional oven, but microwaving saves time. ~- Sabi na Larkin, South Setauket, New York Combine first 4 ingredients in a medium nonstick skillet; cook over medi um heat until chicken is browned, stirring to crumble. Drain in a coland er, and set aside. Place flour in skillet. Gradually add milk, stirring with a wire whisk u ntil blended. Bring to a boil; reduce heat to medium, and simmer 2 minut es or until thickened. Remove from heat; stir in chicken mixture, jalape no pepper, and cumin. Wrap tortillas in damp paper towels. Microwave at HIGH 15 seconds or unt il softened. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 3/4 cup chicken mixture over tortilla. Spoon 1 cup tomato on top of chicken mixture, an d sprinkle with 2 tablespoons of cheese. Repeat layers, ending with che ese. Cover dish with heavy-duty plastic wrap, and vent. Microwave at MEDIUM-H IGH (70% power) for 6 minutes, rotating dish a half-turn after 3 minutes . Let stand, covered, 2 minutes. Cut into 6 wedges, and top each wedge w ith 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if desi red. Yield: 6 servings.
Recipe By : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108
From: Date:
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