Enchilada casserole - chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 6 | ||
| 6 | eaches | Chicken breasts |
| 2 | cups | Sliced fresh mushrooms |
| 1¼ | cup | Chopped onion (1 medium) |
| ½ | cup | Chopped bell pepper |
| 2 | tablespoons | Minced jalapeno pepper |
| 1 | each | (4 oz.) can chopped green chiles |
| ¼ | cup | + 2 Tbsp nonfat dry milk |
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Water |
| ¾ | teaspoon | Chili powder |
| ½ | teaspoon | Salt & 1/2 tsp ground cumin |
| ¼ | teaspoon | Pepper |
| 8 | eaches | Corn tortillas |
| 1 | cup | Shredded cheddar cheese |
| ½ | cup | Tomato-chopped-unpealed |
| ¼ | cup | Plain yogurt |
Directions
Boil chicken, remove bones & skin, shred with two forks and set aside.
Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles.
Set aside. Combine milk powder and flour in a small saucepan.
Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. /\\/\\ichael ================= & Ms. /\\/\\ | /-\\ /\\/\\ | \\/\\/eslie ================= Submitted By FRED TOWNER On 11-01-94