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Chicken Enchilada Pie

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN ENCHILADA PIE
 Categories: Ethnic, Luncheon, Main dishes, Mexican, Poultry
      Yield: 6 Servings
 
 
        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.
  
  Recipe By     : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108
  
  From:                                 Date:
 
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