1 lb Ground chicken
1/2 ts Garlic powder
1/8 ts Salt
1/8 ts Pepper
3 tb All-purpose flour
1 c 1% low-fat 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)
This dish fits my life style perfectly — it’s healthy and quick. It can
be prepared in a conventional oven, but microwaving saves time. — Sabina
Larkin, South Setauket, New York 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.