Ingredients:

1 pound ground chicken
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 tablespoon jalapeno — seeded and minced
1 teaspoon ground cumin
3 flour tortillas (8-inch size)
3 cups tomato — chopped
1/2 cup shredded sharp cheddar cheese
6 tablespoons picante sauce
Cilantro sprigs (optional)

Directions:

Combine first 4 ingredients in a medium nonstick skillet; cook over medium heat until chicken is browned, stirring to crumble.Drain in a colander,and set aside.

Place flour in skillet.Gradually add milk,stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium, and simmer 2 minutes or until thickened. Remove from heat; stir in chicken mixture, jalapeno pepper, and cumin.

Wrap tortillas in damp paper towels. Microwave at HIGH 15 seconds or until softened. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 3/4 cup chicken mixture over tortilla. Spoon 1 cup tomato on top of chicken mixture, and sprinkle with 2 tablespoons of cheese. Repeat layers, ending with cheese.

Cover dish with heavy-duty plastic wrap, and vent. Microwave at MEDIUM-HIGH (70% power) for 6 minutes, rotating dish a half-turn after 3 minutes. Let stand, covered, 2 minutes. Cut into 6 wedges, and top each wedge with 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if desired.