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Chicken Yogurt Enchilada Bake

the.instructor's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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