you will need mixing bowl, large spoon, cutting board, sharp knife, deep rectangular baking dish, tinfoil
yields 8 servings
2 cans cream of chicken
1 container plain greek yogurt (about 1 cup)
2 cooked chicken breasts, diced
1 cup green chilis, diced
1/2 cup shredded parmesan
1 cup cheddar
1 1/2 cup monterey jack
4 tortilla (flour or corn)
1 can red enchilada sauce
preheat oven to 400 degree. fold tortillas and break in half. set aside.
mix cream of chicken, yogurt, chicken, chilis, parmesan, cheddar and 1 cup monterey jack in bowl. place half in baking dish.
layer with 4 tortilla halves. spread on remaining chicken mixture. layer with 4 tortilla halves. pour enchilada sauce evenly oven tortillas. top with 1/2 cup monterey cheese.
bake covered for 30 minutes. uncover and bake for 15 more minutes.
**recipe can be doubled and still fit in same dish.