Ingredients
Vegetable cooking spray
1/2 pound Freshly ground raw chicken
1/2 cup Chopped onion
1 1/2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Salt
1 can (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
1/2 cup (2 oz) shredded sharp --
Cheddar cheese
1 cup Evaporated skimmed milk
1 1/2 teaspoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 Egg white
Method of Cooking
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken and onion, and cook until
chicken is browned, stirring to crumble. Remove from heat. Add cumin
and next 3 ingredients; stir well, and set aside. Coat a 9-inch pie
plate with cooking spray. Arrange remaining tortilla halves,
overlapping slightly, around edge of pie plate. Spoon chicken mixture
into prepared crust, and sprinkle with cheese. Combine milk and next 4
ingredients in container of an electric blender; cover and process
until smooth. Pour over cheese. Bake at 350 degrees for 45 minutes or
until a knife inserted 1 inch from center comes out clean; let stand 10
minutes.
Yield: 6 servings
Thanks
Mac