Chicken-yogurt Enchilada Casserolechicken, low-fat, mexican 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 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; shredded Recipe by: Sunset Low-Fat Mexican Cookbook 1. In blender or food processor, puree yogurt, cottage cheese, garlic, chil 2. Melt butter in a 2 quart pan over medium high heat. Add flour and 1/3 iles. Cover the bottom of a 9x13 inch baking dish with 1/3rd of the mixtur 3. Dip tortillas one at a time into hot water. Drain briefly. Cut into 1 4. Cover dish tightly with foil and bake in a 400 degree oven for 30 minute |
