Chicken Enchilada Casserole



4 chicken breasts

1/3 cup chopped fresh cilantro, divided

1 cup frozen corn kernels, thawed

1/3 cup plain Greek yogurt

1/2 teaspoon ground red pepper

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1 cup chopped onion

1 cup mushrooms, sliced

1 green pepper, diced

1 tomato, diced

6 garlic cloves, minced

1 cup fat-free, lower-sodium chicken broth

1 cup salsa

1/4 cup water

2 tablespoons chopped jalapeño pepper

5 corn tortillas

1/4 cup shredded sharp cheddar cheese

1. Preheat oven to 425 degrees Fahrenheit.  Heat a skillet and spray with cooking spray.  Cook the diced chicken until it is cooked through.  Add the chicken broth, water, vegetables and spices and heat for another 10 minutes.

2. Add the Greek yogurt and salsa, heating for another 5 minutes.

3. Get a baking dish and spread a few spoonful’s of salsa on the bottom of the dish.  Cut the tortilla into fourths and spread quarters on the bottom of the dish.  Spread some of the sauce mixture on top, then another layer of tortillas, a layer of sauce and lastly a layer of tortillas.  Sprinkle the cheese on top and bake in the oven for 15 minutes.


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