1 c. nonfat plain yogurt
1 c. cottage cheese
2 cloves garlic, peeled
2 tsp. chili powder
2 tsp. sugar
2 tsp. cornstarch
1 T. butter
1/4 c. all-purpose flour
1/3 c. water
2 c. low sodium chicken broth
1 (4oz.) can green chiles, diced
12 corn tortilla, cut into 1½-inch slices
2 c. chicken, cooked and cubed
1 onion, chopped
1 c. Monterey Jack cheese, shredded
Preheat oven to 400º. In a blender or processor, puree
yogurt, cottage cheese, garlic, chili powder, sugar and
cornstarch. Set aside. Melt butter in a 2-quart pan over
medium-high heat. Add flour and water, stirring 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 stir in chiles. Cover bottom of a 9 X 13-inch baking dish
with 1/3 of the mixture. Scatter half of sliced tortillas over
the mixture and top with chicken, onion and half of Jack cheese.
Spread half of the remaining yogurt mixture, tortillas, last of
the yogurt mixture and top with remaining cheese. Cover tightly
with foil and bake for 30 minutes. Uncover and return to oven for
20 minutes, or until golden and firm.
Serves 8.