Chicken Enchilada Pie
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.