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Chicken Enchilada Pie

  • on September 11, 2007
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Ingrients & Directions

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.


Yields
6 Servings

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