Ingredients:

  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low sodium chicken broth
  • 4 oz cream cheese, softened
  • 1 cup plain Greek yogurt
  • 4 oz diced green chiles
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 3 cups cooked chicken breast, shredded
  • 10 corn tortillas, cut into 1-inch strips
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup frozen corn, thawed
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place skillet over medium heat and melt butter until it begins to bubble.
  2. Whisk in flour and cook for 1–2 minutes until the mixture smells slightly nutty and looks like a pale paste.
  3. Gradually pour in the chicken broth, whisking constantly to eliminate lumps; simmer until the sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low. Stir in the softened cream cheese and Greek yogurt until completely smooth.
  5. Fold in the diced green chiles, garlic powder, and cumin until the sauce is a uniform, pale ivory color.
  6. Stir the shredded chicken and corn into the sauce until every piece is thoroughly coated.
  7. Gently fold in half of the shredded Monterey Jack cheese until melted.
  8. Arrange the corn tortilla pieces evenly across the top of the mixture, pressing them slightly into the sauce.
  9. Sprinkle the remaining Monterey Jack cheese over the top of the tortillas. Let it sit over low heat until the cheese is bubbly and melted.
  10. Garnish with chopped cilantro and serve with lime wedges.