Chicken Yogurt Enchilada Bake

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Chicken Yogurt Enchilada Bake

Joan
Serves 6
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 Tbsp butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup plain Greek yogurt
  • 7 oz can diced green chilies
  • 1 small onion finely chopped
  • 12 corn tortillas
  • 4 oz cheddar cheese, grated
  • 2 cups chicken cooked and cut into bite sized pieces
  • 1/4 cup thinly sliced green onion

Instructions
 

  • In a 2 quart saucepan, melt butter over medium heat. Add flour and whisk until bubbly. Whisk in broth, stir until boiling. Remove from heat; mix in yogurt and chilies.
  • Cover the bottom of a 9×13 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 onion, 2/3 of the cheese and 1/3 of the sauce.
  • Top with remaining tortillas, sauce and cheese.
  • Cover dish and bake at 400 until hot in center, 30-35 min. Sprinkle with green onion

2 thoughts on “Chicken Yogurt Enchilada Bake”

  1. Jenny

    Thanks so much I’m new to this just trying to fine what works and I can do,looks delicious.

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