Green Chile and Chicken Enchilada Casserole

This is a fabulous recipe that I changed to make a little healthier. I'm excited to see how y'all change it to your liking.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 4  boneless skinless chicken breasts or 1  deboned  rotisserie-cooked chicken
• 12 (6 inch)  corn tortillas
• 1 (15 ounce) can  green enchilada sauce
• 1 (16 ounce) package  shredded low-fat monterey jack cheese
• 1 (7 ounce) can diced green chilies
• 1 (10 3/4ounce) can  cream of chicken soup (Healthy-Low Sodium)
• 1 (8 ounce) container  greek style plain yogurt or 1 (8 ounce) container reduced-fat sour cream
• 1  teaspoon ground coriander
• 1  teaspoon garlic powder
•  salt and pepper

Directions

1. Microwave chicken until cooked through and shred.
2. Combine green chile enchilada sauce, diced green chiles, soup, yogurt, coriander, garlic powder and salt and pepper to taste for gravy.
3. Roast tortillas over open flame to prevent tortillas from going to mush.
4. Layer gravy, tortilla, chicken and cheese. Finish with tortillas, gravy and cheese on top.
5. Bake at 375F for 45 minutes covered with foil. Uncover for the last 10 minute.
6. Enjoy and feel free to change to your liking!