Cooking Recipe Chicken Enchilada Pie
Recipe Ingredients
Directions
: 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
servings.
Recipe By : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108
From: Date: