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A Recipe for
Chicken Enchilada Pie
Herb Tip |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This Recipe for Chicken Enchilada Pie is one of thousands in the Recipes-to-go Ethnic Cookbook.
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The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Chicken Enchilada Pie from the recipe cookbook of Recipes-to-go (Ethnic)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
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.
~- Sabi na Larkin, South Setauket, New York Combine first 4
ingredients in a medium nonstick skillet; cook over medi um heat
until chicken is browned, stirring to crumble. Drain in a coland er,
and set aside. Place flour in skillet. Gradually add milk, stirring
with a wire whisk u ntil blended. Bring to a boil; reduce heat to
medium, and simmer 2 minut es or until thickened. Remove from heat;
stir in chicken mixture, jalape no pepper, and cumin. Wrap tortillas
in damp paper towels. Microwave at HIGH 15 seconds or unt il
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, an d sprinkle with 2 tablespoons of cheese. Repeat
layers, ending with che ese. Cover dish with heavy-duty plastic wrap,
and vent. Microwave at MEDIUM-H IGH (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 w ith 1 tablespoon of
picante sauce. Garnish with cilantro sprigs, if desi red. Yield: 6
servings.
Recipe By : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108
From: Date:
Serves: 6
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