Ingredients
The following ingredients have 8 Servings
- 1 cup Greek yogurt (fat-free)
- 1/2 cup skim milk
- 1 cup salsa (sugar-free)
- 3 cups chicken (cooked, shredded (from about 1 pound chicken breasts))
- 1 cup corn kernels (frozen)
- 1 red bell pepper (medium, diced)
- 1 cup cheddar cheese (reduced-fat, shredded)
- 12 corn tortillas (6 inch)
Instruction
- Preheat the oven to 350 degrees F. Spray a 13x9 casserole dish with nonstick spray and set aside.
- In a medium bowl, whisk together the Greek yogurt, skim milk, and salsa.
- Add the chicken, corn, bell pepper, and half of the cheese and stir to combine.
- Arrange 4 of the tortillas over the bottom of the casserole dish, overlapping if necessary.
- Top the tortillas with 1/3 of the chicken mixture. Cover the chicken with 4 tortillas and repeat the process.
- Sprinkle the remaining cheese on top of the final layer of tortillas and bake for 30 minutes, covered with aluminum foil, until the mixture is warm and bubbly.
- Remove the foil and bake for an additional 10 minutes, until the cheese is lightly browned.
- Let the casserole rest for 10 minutes before slicing.