>From the Cooking.com website...
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King Ranch Casserole
Source: © EatingWell Magazine
6 servings
Chicken layered with a spicy sauce and cheese--popular in Texas and now made
more healthful for Tex-Mex lovers everywhere.
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
RECIPE METHOD
Preheat oven to 375°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. 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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
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~~~***Rhonda G in Missouri***~ ~~
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