Monday, November 16, 2009


12 oz. cooked chicken breast, cut into small pieces
1 c. fat free plain yogurt
1 c. shredded Monterrey jack cheese ( reduced fat ) divided
1 c. shredded cheddar ( reduced fat ) divided
1/2 c. salsa ( I used my homemade )
1- 4 oz. can chopped green chilies
2 tbsp. chopped cilantro
1 tsp. ground chili powder
1/4 tsp. cayenne pepper, or to taste
8 (6 inch ) corn tortillas, cut into 6 wedges

In large bowl, combine chicken, yogurt, 3/4 c. Monterrey jack cheese, 3/4 c. cheddar cheese salsa, Chile's, cilantro, chili powder, and cayenne. Mix well.

Preheat oven to 350 degrees.

Arrange half of the tortilla pieces in the bottom of pan that has been sprayed with cooking spray, overlapping pieces slightly. Top with half of the chicken mixture. Layer the rest of the tortilla pieces over chicken mixture. Layer rest of chicken over that. Top with remaining cheese. Cover with foil and bake for 30 minutes, remove foil and bake another 30 minutes.

recipe from:


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.