Acapulco Enchilada

Makes 6 Servings

Ingredients

12 corn tortillas
2 cups canned enchilada sauce
1 - 8 oz. can unsalted tomato sauce
3 cups diced cooked chicken or turkey
1/4 cup sliced black olives
2 tablespoons slivered almonds
1/2 cup grated part-skim mozzarella cheese
2 cups plain nonfat yogurt
1/4 cup chopped green onions

Instructions

Preheat oven to 350°F. Soften tortillas by wrapping in wax paper and microwave for 1/2-2 minutes or by wrapping in foil and warming in conventional oven for 10 minutes. Mix enchilada sauce and tomato sauce. Mix chicken, olives, and almonds with about 1/2 cup sauce to moisten.

Spoon 1/4 cup of chicken mixture down the center of each warm tortilla. Roll and place seam side down in a 9-by-13-inch baking dish. When all are in place, cover with remaining sauce and grated cheese. Bake uncovered for 15-20 minutes. Before serving, spoon yogurt down the center of dish and sprinkle with green onions.

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