1 no ingredients
Directions
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:
Servings: 6 servings
Chicken Enchilada Pie Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Enchilada; Mexican; Pie
The History of Recipes
It is possible to follow the history of `recipes` far back into antiquity, at least as far back as pharonic Egypt, and maybe further still. In practice though, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later, we find two recipe books which were published in the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is popular today, but rather accounts of the types of meals cooked for the upper classes of the period. For the decades that followed, the powerful and wealthy houses competed to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books are highly popular as a result of more people being able to read, more leisure time and a general increase in wealth. The arrival of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Enchilada Pie recipe.
