Recipe - Chicken-Yogurt Enchilada Casserole

1 cup Nonfat yogurt
1 cup Lowfat cottage cheese
2 Garlic cloves peeled
2 teaspoon Chili powder
2 teaspoon Sugar
2 teaspoon Cornstarch
1 tablespoon Butter
One fourth cup Flour, allpurpose
2 cup Low sodium chicken broth
1 cn Green chiles minced
12 Corn tortillas
2 cup Chicken cooked and cubed
1 Onion chopped
One half cup Monterey jack cheese
Shredded

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 yogurtflour
mixture in the baking dish. Cover with all of the chicken and onion, and
half of the jack cheese. Spread half of the remaining yogurtflour mixture
over this. Top with remaining tortilla stips, followed by the remaining
yogurtflour 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 LowFat Mexican Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini