King Ranch Casserole - 6 Servings

iVillage Member
Registered: 09-05-2006
King Ranch Casserole - 6 Servings
Mon, 06-11-2007 - 3:33pm

King Ranch Casserole - 6-8 Servings

INGREDIENTS
•1 1/2 cups reduced-sodium chicken broth
•1 cup skim milk
•1/2 cup Whole Wheat flour
•1/2 cup nonfat plain yogurt
•1 14-ounce can diced tomatoes
•1 4-ounce can chopped green chilies
•1/4 cup chopped fresh cilantro
•1 tablespoon chili powder
•1 teaspoon dried oregano
•1/2 teaspoon ground cumin
•Salt & freshly ground pepper
•1 1/2 teaspoons canola or olive oil
•1 each large onion
•1 each red or green bell pepper (we used both for color)
•2 cloves garlic
•2 cups diced skinless cooked chicken breasts seasoned :)
•8 WW tortillas
•1/2 cup shredded reduced-fat Cheddar cheese

DIRECTIONS
•Preheat oven to 375andamp;deg;F.

•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.

•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-qt. baking dish with half the tortillas (we used 2 glass round ones that were the size of 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.