enchilada pie

[bubbyi]

i am looking for a 1994-5 recipe for chicken enchilada pie, it had diced tomato between layers if ground chicken,cheese chili peppers. thanks for looking.

[sneezles]

Sorry but I was a major strike out on this one! Sounds like a call for GRACE! So this is a bump up hoping she sees it!

[valchemist]

here you go...


* Exported from MasterCook *

Chicken Enchilada Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chicken
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 tablespoon minced seeded jalapeño pepper
1 teaspoon ground cumin
3 flour tortillas -- (8-inch)
3 cups chopped tomato
1/2 cup shredded sharp cheddar cheese -- (2 ounces)
6 tablespoons picante sauce
Cilantro sprigs -- (optional)

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, jalapeño 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.

Source:
"Cooking Light, June 1995, page 108"
Copyright:
"Cooking Light"

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Per Serving (excluding unknown items): 378 Calories; 13g Fat (32.4% calories from fat); 31g Protein; 32g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 492mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

Serving Ideas : Garnish with cilantro sprigs, if desired.

NOTES : 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. Cut into 6 wedges, and top each wedge with 1 tablespoon of picante sauce.

[sneezles]

Thanks, Val, for posting the recipe.
And who'd-a-thunk that a ground chicken recipe would come in at 32% fat? So I guess that a reduced fat cheese would be the call on this one, hoping that all the other ingredients would make up for the lack of flavor on the cheese's part? HMMMM?

[valchemist]

Sneezles,

I think the problem is the ground chicken. Ya haf ta be careful of that ground up poultry. Because they grind it up with the skin on. If you want lowfat stuff you have to look for ground skinless chicken (or turkey). I ran an ingredient analysis on just the chicken in this recipe and found that for each serving the ground chicken contributes 166 calories and 7 g of fat...that is 39%.

Val