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

Related recipes