Chicken Enchilada Casserole

Categories: Casseroles, Poultry
Yield: 8 servings

1 pk (10 oz.) frozen corn
-kernels; thawed slightly
12 Corn; (6 inch) tortillas
1 c Salsa
1 cn (14 oz) stewed tomatoes
8 oz Plain nonfat yogurt
1/2 c Skim milk
3/4 ts Salt
24 Black olives; pitted
1 cn (16 oz.) black beans; rinsed
-and drained
8 oz Cooked chicken; torn into
-shreds
1/2 c Green onions; sliced
1/4 c Fresh cilantro; chopped
1/4 ts Pepper
1 ts Ground cumin
1 ts Dried oregano
4 oz Sharp cheddar cheese;
-shredded

Heat oven to 350 degrees. Lightly oil 13 X 9 inch baking dish.

Sprinkle 1/2 cup corn kernels in prepared dish. Tear 6 corn tortillas
into 4 or 5 pieces; arrange, overlapping, to cover bottom of dish.

Mix salsa and tomatoes in bowl. In another bowl, stir together
yogurt, milk and 1/4 teaspoon salt.

Spoon 1 cup salsa mixture over tortillas in dish. Drizzle with 1/2 cup
yogurt mixture; sprinkle with olives. Reserve 1/4 cup each corn and
beans; sprinkle remaining corn and beans over casserole. Top with
chicken, green onion and cilantro. Sprinkle with remaining 1/2
teaspoon salt, the pepper, cumin and oregano. Sprinkle with half the
cheddar; spoon 1/2 cup salsa mixture over top.

Tear remaining tortillas into pieces. Overlap on top to cover.
Sprinkle with reserved corn and beans. Spoon on remaining salsa
mixture. Drizzle remaining yogurt mixture over top; sprinkle with
remaining cheddar.

Bake, covered, in 350 degree oven 15 minutes. Uncover; bake 10
minutes or until hot and lightly browned. Serve with sour cream and
radish slices if desired.

NOTES : 1/2 cup chopped onion can be substituted for the green onion.
VERY MUCH A 1!!!

Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999,

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