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8 corn tortillas
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
2 tablespoons chopped green chiles
1 bunch scallions, chopped
1 (20 ounce) can mild enchilada sauce
1 (8 ounce) container nonfat plain yogurt
Heat oven to 350 degrees F.
Spray an 8-inch or 9-inch square casserole dish with nonstick spray. Cover
the bottom of the dish with 4 corn tortillas, overlapping them if necessary.
Sprinkle half the chicken, half the cheese, half the green chiles and half the
scallions on the tortillas.
In a medium-size bowl or large measuring cup, stir together the enchilada
sauce and yogurt until smooth. Pour half of this mixture over the layers in
the casserole dish. Then layer on the remaining 4 tortillas, the chicken and
the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce
over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered,
for 30 minutes.
Makes 6 servings.
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