Chicken Jalapeno Casserole

• 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

1. Chop peppers. Saute with corn until done.
2. 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.
3. Preheat oven to 350u0b0.
4. In a bowl,combine 1 cup Mexican cheese, red onion, cilantro, eggs, and ricotta.
5. 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 350u0b0 for 30 minutes or until bubbly.

peppers, red bell pepper, frozen corn, flour, freshly ground black pepper, milk, mexican cheese, red onion, fresh cilantro, eggs, ricotta cheese, cooking spray, white corn tortillas, chicken, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-jalapeno-casserole-52468331 (may not work)