Recipe: ENCHILADA CASSEROLE

Title: Enchilada Casserole
Categories: Mexican, Poultry, Casseroles
Yield: 6 servings

6 Chicken breasts 1 1/2 c Water
2 c Sliced fresh mushrooms 3/4 ts Chili powder
1 1/4 c Chopped onion (1 medium) 1/2 ts Salt & 1/2 tsp ground cumin
1/2 c Chopped bell pepper 1/4 ts Pepper
2 tb Minced jalapeno pepper 8 Corn tortillas
1 (4 oz.) can chopped green ch 1 c Shredded cheddar cheese
-iles 1/2 c Tomato-chopped-unpealed
1/4 c (+ 2 tbsp) nonfat dry milk 1/4 c Plain yogurt
3 tb All-purpose flour

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.
Source: Michael Grosz, FidoNet Cooking Echo



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