Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable cooking spray
1/2 lb Freshly ground raw chicken
1/2 c Chopped onion
1 1/2 ts Ground cumin
1/4 ts Crushed red pepper
1/8 ts Salt
1 cn (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
1/2 c (2 oz) shredded sharp --
Cheddar cheese
1 c Evaporated skimmed milk
1 1/2 ts Cornstarch
1/8 ts Salt
2 Eggs
1 Egg white

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
pieplate with cooking spray. Arrange remaining tortilla halves,
overlapping slightly, around edge of pieplate. 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 (serving size: 1 wedge). Calories: 217
(31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg sodium.

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