Mexican Chicken Enchilda Pie by Kae

Kae posted 05-05-98

Chicken Enchilada Pie:

2 cups shredded cooked chicken
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped jalapeno
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1 cup skim milk (or 1%,2%, whole, whatever)
3 8-inch flour tortillas
1 cup shredded cheddar cheese

Preheat oven to 350 F. Heat oil in a large nonstick skillet over med-hi heat. Sautee onions and garlic in hot oil, until onions are golden. Add jalapeno, cumin, salt and pepper; sautee for 30 seconds. Add flour to onion mixture; cook for about a minute. Add milk, being sure to stir, stir, stir. Remove from heat.

Spray the bottom of a 9" pie plate with cooking spray. Place 1 tortilla on the bottom, top with 1/3 of chicken mixture and 1/3 of cheese. Repeat layers ending with cheese.

Bake in a 350 F oven for 15-20 minutes or until cheese has melted.

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