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Ingredientes
- 1 c. Nonfat yogurt
- 1 c. Lowfat cottage cheese
- 2 x Garlic cloves -- peeled
- 2 tsp Chili pwdr
- 2 tsp Sugar
- 2 tsp Cornstarch
- 1 Tbsp. Butter
- 1/4 c. Flour, all-purpose
- 2 c. Low sodium chicken broth
- 1 can Green chiles -- diced
- 12 x Corn tortillas
- 2 c. Chicken -- cooked and cubed
- 1 x Onion -- minced
- 1/2 c. Monterey jack cheese -- Shredded
Direcciones
- 1. In blender or possibly food processor, puree yogurt, cottage cheese, garlic, chili pwdr, sugar and cornstarch. Set aside.
- 2. Heat butter in a 2 qt pan over medium high heat. Add in flour and 1/3 c. water, stir till just bubbly. Whisk in broth. Bring to a boil, stirring. Remove from heat. Let cold 5 min. Whisk yogurt mix into flour mix and then stir in ch iles. Cover the bottom of a 9x13 inch baking dish with 1/3rd of the mix.
- 3. Dip tortillas one at a time into warm water. Drain briefly. Cut into 1 inch wide strips. Scatter half the tortilla stips over the yogurt-flour mix in the baking dish. Cover with all of the chicken and onion, and half of the jack cheese. Spread half of the remaining yogurt-flour mix over this. Top with remaining tortilla stips, followed by the remaining yogurt-flour mix and jack cheese.
- 4. Cover dish tightly with foil and bake in a 400 degree oven for 30 min. Uncover. Continue to bake till mix is golden on top and appears hard in the center when the dish is gently shaken (15 to 20 more min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 105 | 38% |
| Total Fat 11.81g | 15% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 361mg | 15% |
| Potassium 363mg | 10% |
| Total Carbs 24.74g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.39g | 4% |
| Protein 18.04g | 29% |
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