>From the Cooking.com website...


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.   
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 
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 
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. 
~~~***Rhonda G in Missouri***~ ~~


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