Chicken Enchilada Casserole - cooking recipe

Ingredients

1 Tbsp. olive oil or polyunsaturated vegetable oil
1 (4 oz.) can chopped green chiles
2 c. onion, chopped
1 (28 oz.) can tomatoes, undrained and chopped
1/8 tsp. garlic powder
2 c. (8 oz.) part skim milk Mozzarella cheese, grated
1/2 tsp. salt (optional)
1/2 tsp. ground oregano
3 c. cooked skinless chicken, chopped
2 c. low-fat plain yogurt
24 corn tortillas, torn into 1-inch strips
fresh coriander (cilantro) or parsley for garnish

Preparation

Preheat oven to 350\u00b0.
Heat oil in a nonstick skillet and saute the green chiles and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder and oregano.
Add salt if desired. Simmer uncovered about 30 minutes or until thick.
Combine chicken and yogurt.
Place in shallow 3-quart baking dish.