Enchilada Casserole

Ingredients:

6 ea Chicken breasts
1 c Shredded cheddar cheese
1/4 ts Pepper
3/4 ts Chili powder
3 tb All-purpose flour
1 ea (4 oz.) can chopped green ch
1/2 c Chopped bell pepper
2 c Sliced fresh mushrooms
1/2 c Tomato-chopped-unpealed
8 ea Corn tortillas
1/2 ts Salt & 1/2 tsp ground cumin
1 1/2 c Water
1/4 c (+ 2 tbsp) nonfat dry milk
2 tb Minced jalapeno pepper
1 1/4 c Chopped onion (1 medium)
1/4 c Plain yogurt

Method:

Boil chicken, remove bones & skin, shred with two forks and set aside.
Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender.
Remove skillet from heat; stir in chicken and green chiles.
Set aside.
Combine milk powder and flour in a small saucepan.
Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly.
Stir in chili powder, salt, cumin, & pepper.
Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix.
Repeat w/ rest of tortillas and chicken mixture.
Cover and bake @350 for 25 min.
Uncover and sprinkle with cheese; let stand 10 min.
Top serving with tomato and yogurt.
Garnish with additional jalapeno pepper slices.