King Ranch Casserole

1 1/2 cups chicken broth
1 cup skim milk
1/2 cup flour
1/2 cup nonfat plain yogurt
1 14 oz can diced tomatoes, drained
1 4 oz can chopped green chilies
1/4 cup chopped fresh cilantro or parsley
2 Tbsp chili pwd
2 tsp dried oregano
1 tsp ground cumin
salt and freshly ground pepper to taste
1/ 1/2 tsp oil
1 red or green bell pepper, diced
2 cloves garlic, minced
2 cups diced skinless cooked chicken
10 cor tortillas, cut in quarters
1/2 cup shredded Cheddar cheese

Bring chicken broth to a simmer in a med saucepan. Whisk together milk and flour in a small bowl to make a smooth paste. Add to the broth and cook over med, whisking constantly, until thickened and smooth, about 3 min. Remove from heat and stir in yogurt, tomatoes, chilies, cilantro or parsley, chili pwd, oregano and cumin. Season to taste with salt and pepper. Set aside.
heat oil in a large nonstickskillet over med high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 min.
Line the bottom of a shallow 3 qt baking dish with half the tortillas. Top with half the chicken and half the onion mixture. Spoon half the sauce evenly over the top. Repeat with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with cheese and bake until bubbly, 25 to 30 min.

Number of Servings: 6

Recipe submitted by SparkPeople user SHARONCN.