Skillet Green Chile-Chicken Enchilada Casserole

eatingwell.com

Susan Mckeller

1 teaspoon olive oil

8 ounces boneless skinless chicken breast, cut into bite-size pieces

1 cup chopped onion (1 large)

1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

1 cup chopped fresh tomatillos

1 (4 ounce) can diced green chile peppers, undrained

2 cloves garlic, minced

¾ teaspoon ground cumin

½ teaspoon dried oregano, crushed

⅛ teaspoon salt

3 (6 inch) corn tortillas

¼ cup grated Monterey Jack cheese (1 ounce)

½ to 1 cup shredded romaine lettuce

2 tablespoons chopped fresh cilantro

2 tablespoons plain fat-free Greek yogurt

1 thin slice Fresh jalapeño chile pepper slices (see Tip)

1 bunch Sliced scallion

1 thick slice Chopped fresh tomato

Directions at eatingwell.com

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