Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (4 oz.) can chopped green chilies
2 onions, chopped
1 (28 oz.) can tomatoes (undrained), chopped
1/4 tsp. garlic powder
1/2 tsp. dried oregano
1/2 c. water
1 1/2 lb. cooked, skinless and boneless chicken breast, chopped
2 c. nonfat plain yogurt
4 (12-inch) flour tortillas, torn into 1-inch strips
1 (8 oz.) pkg. part skim Mozzarella cheese, shredded

Preparation

Coat a skillet with nonstick cooking spray; saute the green chilies and onions until tender.
Stir in tomatoes, garlic powder, oregano and water.
Simmer, uncovered, for about 30 minutes, or until thick.
Combine chicken and yogurt; place in a shallow 3-quart baking dish coated with nonstick cooking spray.
Add tortilla strips on top of chicken mixture; cover with tomato sauce.
Top casserole with shredded Mozzarella cheese.
Bake at 350\u00b0 for 20 to 30 minutes, or until thoroughly heated.
Yields 10 servings.