1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. unflavored yogurt
1 can diced green chilies
12 (6") corn tortillas
2 c. cooked chicken, chopped
Dash chili powder
1 sm. onion
2 c. Jack cheese, shredded
1/4 c. green onion, sliced

Melt butter; add flour; stir until bubbly. Whisk in broth; stir to boiling. Remove from heat; mix in yogurt and chilies.

Cover bottom of 9"x13" dish with 1/3 of sauce. Quickly dip tortillas in water; drain. Cut into 1" strips. Scatter 1/2 tortillas over sauce, then cover evenly with all chicken and chopped onion, 2/3 of cheese and 1/3 of sauce. Top with remaining tortillas, sauce and cheese.

Cover dish. Bake at 400 degrees until hot in center, 30 minutes. Sprinkle with green onions before serving.