RECIPE INGREDIENTS
| 1 1/2 cups reduced-sodium chicken broth |
| 1 cup skim milk |
| 1/2 cup all-purpose flour |
| 1/2 cup nonfat plain yogurt |
| 1 14-ounce can diced tomatoes, drained |
| 1 4-ounce can chopped green chilies, drained |
| 1/4 cup chopped fresh cilantro or parsley |
| 1 tablespoon chili powder |
| 1 teaspoon dried oregano |
| 1/2 teaspoon ground cumin |
| salt & freshly ground pepper to taste |
| 1 1/2 teaspoons canola oil |
| 1 large onion, chopped |
| 1 red or green bell pepper, seeded and diced |
| 2 cloves garlic, minced |
| 2 cups diced skinless cooked chicken |
| 10 corn tortillas, cut in quarters |
| 1/2 cup shredded reduced-fat cheddar cheese |
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DIRECTIONS
Preheat oven to 375 degrees F.
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Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl to make a smooth paste. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chilies, cilantro (or parsley), chili powder, oregano and cumin. Season to taste with salt and pepper. Set aside.
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Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
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| Line the bottom of a shallow 3-qt. baking dish with half the tortillas. Top with half of the chicken and half of the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with cheese and bake until bubbly, 25 to 30 minutes. |
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