Chicken Enchilada Pie

Title:
Chicken Enchilada Pie

Yield:
6 Servings

Categories:
Ethnic,
Healthy




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. -- Sabina


 Larkin, South Setauket, New York Combine first 4 ingredients in a medium


 nonstick skillet; cook  over medium heat until chicken is browned, stirring


 to crumble.  Drain in a colander, and set aside. Place flour in skillet.


 Gradually add milk, stirring with a wire  whisk until blended. Bring to a


 boil; reduce heat to medium, and  simmer 2 minutes or until thickened.


 Remove from heat; stir in  chicken mixture, jalapeno pepper, and cumin.


 Wrap tortillas in damp paper towels. Microwave at HIGH 15 seconds  or until


 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, and sprinkle with 2 tablespoons of cheese. Repeat layers, ending


 with cheese. Cover dish with heavy-duty plastic wrap, and vent. Microwave


 at MEDIUM-HIGH (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 with 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if


 desired. Yield: 6 servings.


 Recipe By     : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108


 


 Posted to MC-Recipe Digest V1 #223


 


 Date: Mon, 23 Sep 1996 10:20:31 -0300


 


 From: "D.Gorden"