Chicken Enchilada Pie

1 lb ground chicken
1/2 ts garlic powder
1/8 ts salt
1/8 ts pepper
3 TB all-purpose flour
1 c 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)

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

Servings: 6