Enchilada casserole
Yield: 6 servings
Ingredients:
- 6 Chicken breasts 1 1/2 c Water
- 2 c Sliced fresh mushrooms 3/4 ts Chili powder
- 1 1/4 c Chopped onion (1 medium) 1/2 ts Salt & 1/2 tsp ground cumin
- 1/2 c Chopped bell pepper 1/4 ts Pepper
- 2 tb Minced jalapeno pepper 8 Corn tortillas
- 1 (4 oz.) can chopped green ch 1 c Shredded cheddar cheese -iles 1/2 c Tomato-chopped-unpealed
- 1/4 c (+ 2 tbsp) nonfat dry milk 1/4 c Plain yogurt
- 3 tb All-purpose flour
Instructions:
Boil chicken remove bones & skin shred with two forks and set aside. Saute' mushrooms onion bell pepper & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk powder and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder salt cumin & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. Source: Michael Grosz FidoNet Cooking Echo
