Recipe - Chicken Enchilada Pie

1 pound Ground chicken
One half teaspoon Garlic powder
1/8 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoon Allpurpose flour
1 cup 1% lowfat milk
1 tablespoon Jalapeno; seeded and minced
1 teaspoon Ground cumin
3 Flour tortillas; (8inch)
3 cup Tomato; chopped
One half cup Shredded sharp cheddar
cheese; (2 ounces)
6 tablespoon 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 9inch pie plate. Spread Three fourths 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 heavyduty plastic wrap, and vent. Microwave
at MEDIUMHIGH (70% power) for 6 minutes, rotating dish a halfturn 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 MCRecipe Digest V1 #223

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

From: "D.Gorden" sgorden1@ix.netcom.com