1 green pepper, chopped 1 cup chopped onion 1 (16 oz.) can sliced mushrooms, drained 1/4 cup liquid Butter Buds 1 (16 oz.) container of non-fat yogurt 1 tablespoon flour 1 tablespoon corn starch 2 cups diced, cooked white chicken meat, skinless 1 can artichoke hearts, drained and chopped 1 (10 1/2 oz.) can Rotel tomatoes 1/2 teaspoon minced garlic (in a jar) 1 tablespoon chile powder 1 cup chicken broth 1 (8 oz.) pkg. soft corn tortillas 1 lb. grated non-fat cheddar cheese or 16 oz. Kraft Free cheese slices 1 teaspoon cumin Vegetable spray
Sauté' onion, garlic, and green pepper in liquid Butter Buds. Add plain yogurt, flour, and corn starch heating until smooth and bubbly. Add tomatoes, chile powder, and cumin. Place the tortillas in the chicken broth for 10 minutes. Spray a 9 1/2 x 11-inch casserole dish with a non-fat cooking spray. Cut tortillas into 6 pieces each. Line the bottom of the dish with tortilla pieces. Add the chicken broth, mushrooms, and artichoke hearts to sauce mixture. Fold in chicken. Pour chicken mixture over tortillas, then 1/2 of the cheese, tortillas; repeat. End with cheese on top. Bake at 350 for 30 minutes.