Recipe: Chicken Enchilada Casserole (using yogurt and mozzarella)

CHICKEN ENCHILADA CASSEROLE

FOR THE TOMATO SAUCE:
1 tablespoon olive or vegetable oil
1 (4 oz.) can chopped green chiles
2 cups chopped onions
1 (28 oz.) can tomatoes, undrained, chopped
1/2 cup water
1/2 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
FOR THE ENCHILADA CASSEROLE:
3 cups chopped cooked skinless chicken
2 cups low-fat plain yogurt
24 corn tortillas, cut into 1-inch strips
2 cups shredded Mozzarella cheese

Preheat oven to 350 degrees F.

TO MAKE THE TOMATO SAUCE:
Heat the oil in a nonstick skillet and saute the green chiles and onion over low heat for 2 minutes.

Stir in tomatoes, water, oregano, salt, and garlic powder. Simmer uncovered about 30 minutes or until thick.

TO MAKE THE CASSEROLE:
Combine chicken and yogurt and place in shallow 3-quart baking dish. Add tortilla strips on top of chicken mixture; cover with tomato sauce. Top casserole with shredded Mozzarella cheese.

Bake for 20 to 30 minutes or until thoroughly heated.

Servings: 8
Source: Newspaper Clipping