Chicken Yogurt Enchilada Bake
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Unflavored yogurt||1 Cup (16 tbs)|
|Canned diced green chilies||7 Ounce (1 Can)|
|Corn tortillas||12 (6 Inch Size)|
|Cooked chicken||9 Ounce|
|Onion||1 Small, chopped|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
In a 1 1/2 to 2-quart pan, melt butter over medium heat.
Add flour and stir until bubbly.
Whisk in broth; stir until boiling.
Remove from heat; mix in yogurt and chilies.
Cover the bottom of a 9 by 13-inch baking dish with 1/3 of the sauce.
Quickly dip tortillas in water.
Drain briefly and cut into 1-inch strips.
Scatter 1/2 of the tortillas over sauce, then cover evenly with all the chicken and chopped onion, 2/3 of the cheese, and 1/3 of the sauce.
Top with remaining tortillas, sauce, and cheese.
Cover dish and bake in a 400° oven until hot in center, 30 to 35 minutes.
Sprinkle with green onions.