Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breasts 1 1/2 c Water
2 c Sliced fresh mushrooms 3/4 ts Chili powder
1 1/4 c Chopped onion (1 medium) 1/2 ts Salt 1/2 tsp ground cumin
1/2 c Chopped bell pepper 1/4 ts Pepper
2 tb Minced jalapeno pepper 8 Corn tortillas
1 (4 oz.) can chopped green ch 1 c Shredded cheddar cheese
-iles 1/2 c Tomato-chopped-unpealed
1/4 c (+ 2 tbsp) nonfat dry milk 1/4 c Plain yogurt
3 tb All-purpose flour

Boil chicken, remove bones skin, shred with two forks and set
aside. Saute' mushrooms, onion, bell pepper, 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 stir 'til 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 bake # 350 for 10 min. Arrange half of the tortillas in a
12x8x2 dish;top with half of chicken mix. Repeat w/ 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. Source:
Michael Grosz, FidoNet Cooking Echo

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