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| 6 | Chicken breasts |
| 2 Tasse | mushrooms sliced fresh |
| 1 1/4 Tasse | Chopped onion (1 medium) |
| 1/2 Tasse | bell pepper chopped |
| 2 Esslöffel | jalapeno pepper minced |
| 1 | (4 oz.) can chopped green ch iles |
| 1/4 Tasse | (+ 2 tbsp) nonfat dry milk |
| 3 Esslöffel | all-purpose flour |
| 1 1/2 Tasse | water |
| 3/4 Teelöffel | chilli powder |
| 1/2 Teelöffel | Salt & 1/2 tsp ground cumin |
| 1/4 Teelöffel | pepper |
| 8 | Corn Tortillas |
| 1 Tasse | cheddar cheese shredded |
| 1/2 Tasse | Tomato-chopped-unpealed |
| 1/4 Tasse | yogurt plain |
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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.
Grosz, FidoNet Cooking Echo
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