Layered Mexican Turkey Casserole - Toledo News Now, News, Weather, Sports, Toledo, OH

1½ c chicken broth
1 c milk
½ c flour
½ c yogurt
1 can diced tomatoes and green chiles, drained
1 small can diced green chiles, drained
1½ T chili powder
1 tsp dried oregano
½ tsp salt
½ tsp pepper
1 onion, finely chopped
2 red bell peppers, finely chopped
2 cloves garlic, minced
10 flour tortillas, cut in quarters
2 cups cooked, diced turkey (white & dark meat)
½ cup cheddar cheese

Bring chicken broth to simmer. Whisk together milk and flour until smooth. Add to simmering broth until thickened, stirring constantly. Remove from heat and stir in next 7 ingredients (yogurt through pepper). Set aside.  
In skillet coated with non-stick cooking spray, sauté onion, pepper, and garlic until tender, 10-12 minutes.
Line bottom of 9x11 baking dish with 5 tortillas (cut to fit evenly). Sprinkle with 1 cup of turkey and half of onion mixture. Pour half of the sauce on top. Repeat with other 5 tortillas and second half of ingredients. Sprinkle with cheese.
Bake at 350° for 30 minutes.