Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Chicken Yogurt Enchilada Bake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1784g | |
| Calories 3197 | |
| Calories from Fat 1773 | 55% |
| Total Fat 202.13g | 253% |
| Saturated Fat 122.59g | 490% |
| Trans Fat 0.0g | |
| Cholesterol 558mg | 186% |
| Sodium 4023mg | 168% |
| Potassium 2086mg | 60% |
| Total Carbs 205.95g | 55% |
| Dietary Fiber 27.5g | 92% |
| Sugars 21.55g | 14% |
| Protein 149.35g | 239% |
Ingredients Convert Measures
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 2 c. regular strength chicken broth
- 1 c. unflavored yogurt
- 1/2 (7 ounce.) can diced mild green chiles
- 12 (6 inch) corn tortillas
- 2 c. (about 9 ounce.) bite-size pcs, cooked chicken
- 1 sm. onion, minced
- 2 c. (8 ounce.) shredded Jack cheese
- 1/4 c. thinly sliced green onions
Directions
- In a 2-qt pan, heat butter over medium heat. Add in flour and stir till bubbly. Whisk in broth; stir till boiling. Remove from heat; fold in yogurt and chiles. Cover the bottom of a 9x13 inch baking dish with 1/3 of the sauce. Top with remaining tortillas, sauce, and cheese. Cover and bake in a 400 degree oven till warm in center, 30 to 35 min. Sprinkle with green onion.
