Ingredients
3 jalapeno peppers
1 large red bell pepper
1 1/2 c. frozen corn
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
3 1/2 cups 2% low-fat milk
3 cups Mexican cheese
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
18 (6-inch) white corn tortillas
3 3/4 cups chopped cooked chicken breast (about 3 large)
1 cup thinly sliced green onions, divided
Preparation
Chop peppers. Saute with corn until done.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and black pepper in a large saucepan. Gradually add milk, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Mix in the veggies.
Preheat oven to 350°. In a bowl,combine 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
Coat bottom of a 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of chicken. Sprinkle with 1/3 cup green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican cheese, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with cooking spray. Place foil, coated side down, over casserole. Bake at 350° for 30 minutes or until bubbly.
