Ingredients
1 cup nonfat yogurt
1 cup lowfat cottage cheese
2 garlic cloves -- peeled
2 tsp chili powder
2 tsp sugar
2 tsp cornstarch
1 tbsp butter
1/4 cup flour, all-purpose
2 cup low sodium chicken broth
1 can green chiles -- diced
12 corn tortillas
2 cup chicken -- cooked and cubed
1 onion -- chopped
1/2 cup monterey jack cheese --
1 shredded
Directions
1. In blender or food processor, puree yogurt, cottage cheese, garlic,
chili powder, sugar and cornstarch. Set aside.
2. Melt butter in a 2 quart pan over medium high heat. Add flour and
1/3 cup water, stir until just bubbly. Whisk in broth. Bring to a
boil, stirring. Remove from heat. Let cool 5 minutes. Whisk yogurt
mixture into flour mixture and then stir in ch iles. Cover the
bottom of a 9x13 inch baking dish with 1/3rd of the mixture.
3. Dip tortillas one at a time into hot water. Drain briefly. Cut
into 1 inch wide strips. Scatter half the tortilla stips over the
yogurt-flour mixture in the baking dish. Cover with all of the
chicken and onion, and half of the jack cheese. Spread half of the
remaining yogurt-flour mixture over this. Top with remaining
tortilla stips, followed by the remaining yogurt-flour mixture and
jack cheese.
4. Cover dish tightly with foil and bake in a 400 degree oven for 30
minutes. Uncover. Continue to bake until mixture is golden brown on
top and appears firm in the center when the dish is gently shaken (15
to 20 more minutes).
Recipe By : Sunset Low-Fat Mexican Cookbook
Servings: 8 servings
Chicken-Yogurt Enchilada Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Enchilada; Main Dish; Mexican
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We hope you enjoy this Chicken Yogurt Enchilada Casserole recipe.
