Enchilada Casserole

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Enchilada Casserole
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      6 ea Chicken breasts                        2 c  Sliced fresh mushrooms
      1 1/4 c  Chopped onion (1 medium)    1/2 c  Chopped bell pepper
      2 T  Minced jalapeno pepper              1 ea (4 oz.) can chopped green ch
      1/4 c  (+ 2 tbsp) nonfat dry milk          3 T  All-purpose flour
      1 1/2 c  Water                                  3/4 t  Chili powder
      1/2 t  Salt & 1/2 tsp ground cumin      1/4 t  Pepper
      8 ea Corn tortillas                              1 c  Shredded cheddar cheese
      1/2 c  Tomato-chopped-unpealed        1/4 c  Plain yogurt
 
    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
    Courtesy of Shareware RECIPE CLIPPER 1.1