Chicken Enchilada Casserole

• 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

1. Coat a skillet with nonstick cooking spray; saute the green chilies and onions until tender.
2. Stir in tomatoes, garlic powder, oregano and water.
3. Simmer, uncovered, for about 30 minutes, or until thick.
4. Combine chicken and yogurt; place in a shallow 3-quart baking dish coated with nonstick cooking spray.
5. Add tortilla strips on top of chicken mixture; cover with tomato sauce.
6. Top casserole with shredded Mozzarella cheese.
7. Bake at 350u0b0 for 20 to 30 minutes, or until thoroughly heated.
8. Yields 10 servings.

green chilies, onions, tomatoes, garlic powder, oregano, water, chicken breast, nonfat plain yogurt, flour tortillas, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548721 (may not work)