Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole

Ingredients:

8 corn tortillas
2 cups shredded cooked chicken
2 tablespoons chopped green chiles
1 cup grated Monterey jack cheese
1 bunch scallions, chopped
1 (8 ounce) container nonfat plain yogurt
1 (20 ounce) can mild enchilada sauce

Preparation:

Preheat oven to 350 degrees F.

Spray a nine inch square casserole dish with nonstick spray. Cover the bottom of the dish with four of the tortillas. Sprinkle 1/2 the chicken,  1/2 the cheese, 1/2  the
green chiles and 1/2 the scallions onto the tortillas.

In a medium-size bowl or large measuring cup, stir together the yogurt and the enchilada sauce until
smooth. Pour 1/2 of this over the mixture in the casserole dish. Layer the remaining 4
tortillas, the chiles and the chicken.

Sprinkle with 1/2 the remaining cheese. Pour the rest of the sauce on top then sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.