You may also like
Categories:
olive oil green chiles onion tomatoes garlic powder Mozzarella cheese salt ground oregano chicken low-fat plain yogurt corn tortillas fresh coriander
Viewed: 50 - Published at: 9 years agoIngredients
- 1 Tbsp. olive oil or polyunsaturated vegetable oil
- 1 (4 oz.) can chopped green chiles
- 2 c. onion, chopped
- 1 (28 oz.) can tomatoes, undrained and chopped
- 1/8 tsp. garlic powder
- 2 c. (8 oz.) part skim milk Mozzarella cheese, grated
- 1/2 tsp. salt (optional)
- 1/2 tsp. ground oregano
- 3 c. cooked skinless chicken, chopped
- 2 c. low-fat plain yogurt
- 24 corn tortillas, torn into 1-inch strips
- fresh coriander (cilantro) or parsley for garnish
Method
- Preheat oven to 350°.
- Heat oil in a nonstick skillet and saute the green chiles and onion over low heat for 2 minutes. Stir in tomatoes, garlic powder and oregano.
- Add salt if desired. Simmer uncovered about 30 minutes or until thick.
- Combine chicken and yogurt.
- Place in shallow 3-quart baking dish.
