1Heat oven to 350°F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside.
2
In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently.
3
Gradually add broth, beating continuously with whisk. Stir in yogurt until sauce is smooth and free of lumps. Add 1 cup of the cheese; stir well. Set aside.
4
Place about 1/4 cup chicken in center of each tortilla; top each with about 2 tablespoons cheese. Roll up tortillas into cigar shape; place in ungreased 13×9-inch (3-quart) glass baking dish.
5
Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.
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