Chicken enchilada pie
Yield: 6 Servings
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
Instructions:
: 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:
