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.