*  Exported from  MasterCook  *
 
                        Chicken Enchilada Casserole
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Casseroles                       Chicken
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      10 oz. pkg.   frozen corn kernels -- thawed slightly
   12      6 inch        corn tortillas
    1      cup           bottled hot salsa
    1      14 oz can     stewed tomatoes -- (14 to 16)
    1      8 oz.         cont.   low fat plain yogurt
      1/2  cup           low fat milk
      3/4  teaspoon      salt
   24                    black olives -- pitted
    1      16 oz. can    black beans -- rinsed and drained
    8      ounces        cooked chicken -- torn into shreds
      1/2  cup           green onions -- sliced
      1/4  cup           fresh cilantro -- chopped
      1/4  teaspoon      pepper
    1      teaspoon      ground cumin
    1      teaspoon      dried oregano
    4      ounces        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.
 
 
 
 
 
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 NOTES : 1/2 cup chopped onion can be substituted for the green onion.
 
 CFF Shared by WjM 1TNTGT <WjM1TNTGT@aol.com>
 http://members.tripod.com/~CookingForFun