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Chicken-Yogurt Enchilada Casserole

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 cups chicken, cooked and cubed
1 onion, chopped
1/2 cup Monterey jack cheese, shredded

In blender or food 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
1/3 cup water, stir 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 then stir in chiles. Cover the bottom
of a 9x13 inch baking dish with 1/3rd of the mixture. Dip tortillas
one at a time into hot water. Drain briefly. Cut into 1 inch wide
strips.

Scatter half the tortilla strips over the yogurt-flour mixture 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
mixture over this. Top with remaining tortilla strips, followed by
the remaining yogurt-flour mixture and jack cheese. Cover dish
tightly with foil and bake in a 400 degree oven for 30 minutes.
Uncover. Continue to bake until mixture is golden brown on top
and appears firm in the center when the dish is gently shaken (15
to 20 more minutes).

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