Enchilada Microwave Chicken Pie

Enchilada Microwave Chicken Pie
Worcestershire sauce gives the pie crust a brown color, enhancing the appearance of this quick and easy main dish pie.

Ingredients:

1 9" pie shell
4 eggs
1 tsp. Worcestershire sauce
1 onion, chopped
3 cloves garlic, minced
1 cup baby frozen peas, thawed
12 oz. can cooked chicken, drained and flaked
4 oz. can chopped green chilies, or jalapeno pepeprs, well drained
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup whole milk
1/2 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
4 drops hot pepper sauce
2 Tbsp. Cotija cheese

Preparation:

Place pie crust in 9" microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes. Crust is done when the surface looks dry.

Place onions and garlic in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.

Layer chicken, peas, cooked onions, chilies and Monterey jack and Cheddar cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, chili powder, pepper and hot pepper sauce and mix well. Pour slowly over food in pie crust, gently shaking pie to let egg mixture settle to bottom of ingredients. Sprinkle with Cotija cheese.

Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving.
6 servings