Chicken Enchilada Casserole

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. Add salt if desired. Simmer uncovered about 30 minutes or until thick.
4. Combine chicken and yogurt.
5. Place in shallow 3-quart baking dish.

olive oil, green chiles, onion, tomatoes, garlic powder, mozzarella cheese, salt, ground oregano, chicken, lowfat plain yogurt, corn tortillas, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208229 (may not work)