The best delicious Chicken Enchilada Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Enchilada Pie recipe today!
Hello my friends, this Chicken Enchilada Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Enchilada Pie is amazingly delicious, and addictive, everyone will be asking for more Chicken Enchilada Pie.
What Makes This Chicken Enchilada Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Enchilada Pie.
Ready to make this Chicken Enchilada Pie Recipe? Let’s do it!
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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.
Yields
6 Servings
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