This dish fits my life style perfectly -- its healthy and quick. It can be prepared in a conventional oven, but microwaving saves time. -- Sabina Larkin, South Setauket, New York 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, jalapeno 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. Cut into 6 wedges, and top each wedge with 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if desired. Yield: 6 servings. Recipe By : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108 Posted to MC-Recipe Digest V1 #223 Date: Mon, 23 Sep 1996 10:20:31 -0300 From: "D.Gorden"
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 6|
|Calories from Fat: 150 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 138.3mg||43 %|
|Sodium 417.8mg||14 %|
|Potassium 1051.4mg||28 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13.2g|
|Protein 30.9g||44 %|
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Calories per serving: 333
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