Chicken and Bean Tortilla Casserole

1 large breast of chicken
1/2 can diced tomatos
1 small can diced green chilis
1/2 cup chopped onions
2-3 cloves of garlic, minced
1 tbsp extra virgin olive oil
chili powder, cumin, cayenne pepper, salt and pepper to taste
1 15oz can black beans
1 cup plain low fat yogurt
6 6" corn tortillas
1 cup shredded cheddar cheese

Lightly grease a 2 qt casserole dish. Dice and saute chicken with olive oil, onions, garlic and seasonings until chicken is cooked through. Add beans, tomatos and chilis - mix to combine and remove from heat.

Place layer of tortillas (3) in the casserole dish (you may have to break them up to fit). Top with half chicken mixture, then half yogurt, and little cheese. Repeat with remaining tortillas, remaining chicken mixture and remaining yogurt. Save remaining cheese for later.

This can be refrigerated for up to 24hours. When ready to bake, preheat oven to 375 degrees and bake covered with foil 30-35 minutes. Remove from oven, remove foil, top with remaining cheese and bake uncovered for 5 or so more minutes.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CLUBHCTEA.