6 lg. chicken breast halves

Cover with water and cook until tender. Drain and discard skin and bones. Reserve broth. 1 1/4 c. chopped onion 1/2 c. chopped green bell pepper 2 tbsp. minced jalapeno pepper

Saute in oiled skillet until tender. Add cubed chicken and:

Set aside. 3 tbsp. all-purpose flour 1 1/2 c. chicken broth

Combine milk powder and flour in small pan. Gradually add broth and cook until thickened. Add: 1/2 tsp. salt 1/2 tsp. ground cumin 1/4 tsp. pepper

Add this to chicken mixture.

Wrap tortillas in damp paper towels and then in aluminum foil. Bake at 350 degrees for 10 minutes until softened. Arrange half of tortillas in single layer in 8x12x2 inch baking dish. Top with half chicken mixture. Repeat using remaining tortillas and chicken. Cover and bake at 350 degrees for 30 minutes or thoroughly heated.

Uncover and sprinkle on 1 cup shredded Cheddar cheese. Let stand 10 minutes. Top each serving with chopped seeded tomatoes, 1 tablespoon plain lowfat yogurt. Serves 8.