Recipe by Holly Clegg, Trim & Terrific

Makes 8 servings

Ingredients:

• 1 1/2 cups canned fat-free chicken broth
• 1 cup skim milk
• 1/2 cup all-purpose flour
• 1/2 cup nonfat plain yogurt
• 1 can diced tomatoes and green chiles, drained (10 ounces)
• 1 can diced green chiles, drained (4 ounces)
• 1 tablespoon chili powder
• 1 teaspoon dried oregano leaves
• Salt and pepper, to taste
• Nonstick cooking spray
• 1 onion, chopped
• 1 red or green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 10 flour tortillas, cut in quarters (6 to 8 inches in diameter)
• 2 cups skinless, cooked chicken breast cut into chunks
• 1 cup shredded reduced-fat sharp Cheddar cheese

Instructions:

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.