Recipe Category: Ethnic/Mexican
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Recipe Ingredients:
6 Chicken breasts
2 c Sliced fresh mushrooms
1 1/4 c Chopped onion (1 medium)
1/2 c Chopped bell pepper
2 tb Minced jalapeno pepper
1 (4 oz.) can chopped green chiles
1/4 c (+ 2 tbsp) nonfat dry milk
3 tb All-purpose flour
1 1/2 c Water
3/4 ts Chili powder
1/2 ts Salt & 1/2 tsp ground cumin
1/4 ts Pepper
8 Corn tortillas
1 c Shredded cheddar cheese
1/2 c Tomato-chopped-unpealed
Cooking Directions:
Boil chicken, remove bones, and skin. Shred with forks and set aside.
Saute mushrooms, onion, bell pepper, and 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 and stir until 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, and bake at 350F for 10 min. Arrange half of the tortillas in a 12x8x2 dish; top with half of chicken mix. Repeat with 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.
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