Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Ingredients: 1 Tbsp. oil; 1 (4 oz.) can chopped green chilies; 2 c. onions, chopped; 1 (28 oz.) can chopped tomatoes (undrained); 1/4 tsp. garlic powder; 1/2 tsp. salt; 2 c. (8 oz.) Mozzarella cheese, grated; 1/2 tsp. ground oregano; 3 c. cooked chicken, chopped (skinless); 1/2 c. water; 2 c. low-fat plain yogurt; 24 corn tortillas, torn into 1-inch strips

12 ingredients

8 steps

Ingredients

1 Tbsp. oil
1 (4 oz.) can chopped green chilies
2 c. onions, chopped
1 (28 oz.) can chopped tomatoes (undrained)
1/4 tsp. garlic powder
1/2 tsp. salt
2 c. (8 oz.) Mozzarella cheese, grated
1/2 tsp. ground oregano
3 c. cooked chicken, chopped (skinless)
1/2 c. water
2 c. low-fat plain yogurt
24 corn tortillas, torn into 1-inch strips

Directions

1

Preheat oven to 350°.
2

Heat the oil in a nonstick skillet and saute the green chilies and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder, oregano, salt and water.
3

Simmer, uncovered, about 30 minutes or until thick.
4

Combine chicken and yogurt and place in shallow 3-quart baking dish.
5

Add tortilla strips on top of chicken mixture; cover with tomato sauce.
6

Top casserole with grated Mozzarella cheese.
7

Bake for 20 to 30 minutes or until thoroughly heated.
8

Yields 10 servings.