Recipe by Holly Clegg, Trim & Terrific
Makes 8 servings
Preheat oven to 350°F. In saucepan, bring chicken broth to a simmer. In a small bowl, whisk milk into flour to make a smooth paste. Add to chicken broth and cook until thickened and smooth, stirring constantly. Remove from heat and stir in yogurt, tomatoes and green chiles, green chiles, chili powder and oregano. Season with salt and pepper to taste; set aside. In skillet coated with nonstick cooking spray, sauté onion, bell pepper and garlic until tender. Line bottom of a shallow 3- quart baking dish with half the tortillas. Sprinkle half of the chicken and half of the onion mixture over the tortillas. Spoon half of the sauce evenly on the top. Repeat layers, ending with cheese. Bake for 25 to 30 minutes or until bubbly.