Chicken Enchilada Casserole
5-6 chicken tenders sauteed in non-stick pan with seasoning (your choice on the seasoning)
1 can chicken broth (thickened with 2 teaspoons cornstarch)
1-1.5 cups medium salsa
1 small container plain non-fat yogurt
1 can green chilies diced and drained
3/4 can corn (drained)
1 can black beans (drained)
1.5 cups grated cheese
2-3 cups crushed corn tortilla chips
Pre-heat oven to 350.
Cook chicken in pan with non-stick spray and seasoning until done. Heat chicken broth on stove and thicken with cornstarch. Once thickened, add in salsa, green chilies first to help cool the thickened broth and then add the yogurt, stir.
Spray a 9x13 pan with non-stick spray. Layer crushed chips, chicken, corn, beans, cheese and sauce into pan in at least two layers. Top with light sprinkling of cheese. Bake at 350 for 20-40. Feel free to top with your choice of toppings, black olives, cilantro, sour cream etc.