Enchilada casserole

6 servings

Ingredients

Quantity Ingredient
6 Chicken breasts
2 cups Sliced fresh mushrooms
1¼ cup Chopped onion (1 medium)
½ cup Chopped bell pepper
2 tablespoons Minced jalapeno pepper
1 (4 oz.) can chopped green ch iles
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 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. Source: Michael Grosz, FidoNet Cooking Echo

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