Description
This one is from eating well – much healither than the other versions around!
Ingredients
- Reduced-sodium Chicken Broth
- Nonfat Milk
- All-purpose Flour
- Nonfat Plain Yogurt
- Diced Tomatoes
- Green Chilies
- Fresh Cilantro
- Chili Powder
- Dried Oregano
- Ground Cumin
- Salt
- Fresh Ground Pepper
- Canola Oil
- Onion
- Red Bell Pepper
- Garlic Cloves
- Skinless Chicken
- Corn Tortillas
- Reduced-fat Cheddar Cheese
Instructions
- Preheat oven to 375f
- Bring broth to a simmer in a medium saucepan
- Whisk milk and flour in a small bowl until smooth
- Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes
- Remove from the heat and stir in yogurt, tomatoes, chiles, cilantro, chili powder, oregano and cumin
- Season with salt and pepper
- 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
- Line the bottom of a shallow 3-quart baking dish with half the tortillas
- Top with half the chicken and half the onion mixture
- Spoon half of the sauce evenly over the top
- Repeat layers with remaining tortillas, chicken, onion mixture and sauce
- Sprinkle with cheddar
- Bake until bubbly, 25 to 30 minutes