Cheesy Chicken Tortilla Bake

Directions

1. Heat the oven broiler and place the rack close to the heating element.
2. In a medium pot, simmer the chicken in salted water until cooked through, then shred with a fork.
3. In another pan, warm a splash of oil and cook the diced onion and minced garlic until fragrant and translucent.
4. Cut, seed, and dice the bell pepper and jalapeño; add them to the pan and sauté until softened.
5. Season the vegetables with chili powder, cumin, and salt; cook about 5 minutes more.
6. Stir in the drained tomatoes, then mix in the yogurt, mayo, and flour; bring to a boil and then reduce to a simmer to thicken.
7. Add the shredded chicken to the vegetable mixture and combine well.
8. In a baking dish, place a tortilla as the base, spread with half of the chicken mixture, then top with the second tortilla and the remaining chicken mixture.
9. Top with cheese and broil about 3 minutes until the cheese is melted and lightly golden.
10. Trim and slice the green onions, then pick the cilantro leaves from the stems and mince them.
11. To serve, divide the bake onto plates and finish with green onions, cilantro, and a drizzle of yogurt.