Chicken Yogurt Enchilada Bake

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 cup unflavored yogurt

2 cups shredded jack cheese (8 oz.)

1 small chopped onion

1 (7 oz.) can diced green chilies

12 corn tortillas

2 cups cooked & cubed chicken pieces

1/4 cup thinly sliced green onion

In a 2 quart pan, melt butter over medium heat. Add flour & whisk until bubbly. Whisk in broth, stir until it comes to a boil. Remove from heat. Stir in yogurt & chilies. Cover bottom of a 9 x 13 pan with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1" strips. Scatter 1/2 of the tortillas over the sauce in the 9 x 13 pan, then cover evenly with all of the chicken & chopped onion & 2/3 of the cheese. Pour 1/3 of the sauce over entire mixture. Top with the remaining 1/2 tortillas, 1/3 sauce & 1/3 cheese. Cover dish with foil & bake at 400 degrees until hot in the center (about 30 minutes).

Sprinkle with green onions.

Serves 8-10