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Chicken Yogurt Enchilada Bake Recipe

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This recipe for Chicken Yogurt Enchilada Bake, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Swan (Alison's Mom)
Added: Thursday, November 9, 2006


C (1/8 lb.) butter or margarine
C flour
2 C chicken broth
1 C unflavored yogurt
1 can (7 oz/) diced green chilies
12 corn tortillas (6 in. size)
2 C bite size pieces cooked chicken
1 small chopped onion
2 C shredded jack cheese
C thinly sliced green onions.

In 1 to 2 qt. pan, melt butter over medium heat. Add flour & stir until bubbly. Whisk in broth; stir until boiling. Remove from heat; mix in yogurt & chilies. Cover the bottom of 9x13 baking dish with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1 in. strips. Scatter of the tortillas over sauce, then cover evenly with all the chicken & chopped onion, 2/3 of the cheese & 1/3 of the sauce. Top with remaining tortillas, sauce & cheese. Cover dish & bake in a 400 degree oven until hot in center, 30-35 min. Sprinkle w/green onions. Makes 6 servings.




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