Chicken Enchilada Pieenchiladas 1.00 lb ground chicken 0.50 teaspoon garlic powder 0.13 teaspoon salt 0.13 teaspoon pepper 3.00 tablespoon all-purpose flour 1.00 cup 1% low-fat milk 1.00 tablespoon jalapeno; seeded and minced 1.00 teaspoon ground cumin 3.00 flour tortillas; (8-inch) 3.00 cup tomato; chopped 0.50 cup shredded sharp cheddar cheese; (2 ounces) 6.00 tablespoon picante sauce 1 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" |
