How to make it

  • Preheat oven to 375. In a saucepan, bring chicken stock to a simmer. In a small bowl, whisk milk into cornstarch to make a smooth paste. Add to the chicken stock and cook, whisking constantly, until thickened and smooth.
  • Remove from heat and stir in yogurt, tomatoes, chiles,k cilantro, chili powder, oregano and cumin. Season with salt and pepper. Set aside.
  • In a large nonstick skillet, heat oil over medium-high heat. Add onions, red peppers, and garlic; saute for about 3 minutes until tender crisp. Set aside.
  • Line bottom of a shallow 3-qt. baking dish with half the tortillas. Scatter half the chicken and half the onion mixture over the top. Spoon half the sauce evenly over the top. Top with another layer of tortillas, the remaining chicken, onion mixture, and sauce. Sprinkle with cheese and bake for 25-30 minutes or until it is bubbly.

Reviews & Comments 4

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    " It was excellent "
    rosemaryblue ate it and said...
    Love King Ranch Casserole! Absolutely one of our favorites! Nice twist with less calories!
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    " It was excellent "
    chihuahua ate it and said...
    You are one good cook.
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  • glutenfree 12 years ago
    Can't wait to try this one! I make a enchilada bake similar to this. I'm always looking for new ways to use corn tortillas, Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    raelene1951 ate it and said...
    This sounds great! Thanks:)
    Was this review helpful? Yes Flag

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