1 c  Skim milk
1/2 c  All purpose flour
1/2 c  Non fat yogurt -- chicken
Stock
1 cn Diced tomatoes with chiles
1 1/2 tb Canola oil
1 lg Onion
1    Green bell pepper
2    Cloves garlic -- minced
2 c  Cooked skinless chicken
10    Corn tortillas -- quartered
1/2 c  Reduced fat cheddar cheese

Combine skim milk, flour, yogurt and tomatoes with green chilies in
saucepan. Heat over medium heat, stirring often, until thickened. If too
thick, thin with chicken stock. In skillet, heat oil. Saute onion, bell
pepper, and garlic. Add diced chicken and heat through. In casserole dish,
make layers of sauce, chicken mixture, tortilla quarters and cheese, ending
with cheese. Bake at 350 degrees for 30 minutes. Makes 6 servings, each
with 340 caleries, 25 grams protein, 9 grams fat, 41 grams carbohydrates,
45 milligrams cholesterol, and 62 milligrams sodium.