Chicken Enchilada Casserole
Source of Recipe
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Recipe Introduction
As with most casseroles, this dish tastes almost better leftover than when first made!
List of Ingredients
1/4 c. butter
1/4 c. flour
2 c. regular strength chicken broth
1 7oz. can diced green chilies
1 c. plain, unflavored yogurt
7 or 8 six " size corn tortillas (don't use flour tortillas)
2 c. cooked, chopped chicken breast meat
2 c. shredded Monterey Jack cheese
1 med. chopped onion Recipe
Preheat oven to 400. Need a 9x13x2" baking dish.
Melt the butter in a saucepan over a medium heat.
Add the flour and stir, until bubbly.
Whisk in the broth, and stir until boiling. Remove from heat.
Mix in the yogurt and chilies.
Cover the bottom of the baking dish with 1/3 of the sauce.
Quickly dip tortillas in some water. Drain them, and cut into 1" strips.
Scatter 1/2 of the tortilla strips over top of the sauce in the baking dish.
Then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce.
Top with the remaining tortilla strips, sauce and cheese, in that order.
Cover the dish with foil, and bake for 15 - 20 minutes.
Remove the foil and continue to bake for 15 more minutes.
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