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CHICKEN ENCHILADA CASSEROLE 
4 uncooked corn tortillas
4 c. cubed, cooked chicken
1 c. all bran cereal
1 c. shredded Mozzarella cheese
1 (10 oz.) jar enchilada sauce
1 (8 oz.) can tomato sauce
2/3 c. (6 oz.) plain, low fat yogurt
4 c. shredded lettuce
1/3 c. sliced green onions
1/2 c. chopped tomatoes

Place tortillas on baking sheet. Bake at 350 degrees for about 10 minutes or until crisp. Cool; break into small pieces; set aside.

Combine chicken, cereal, cheese and sauces. Pour into 1 1/2 quart casserole dish. Bake at 350 degrees for about 30 minutes or until thoroughly heated. Remove from oven. Layer yogurt, lettuce, green onions and tomato on top of casserole. Sprinkle with tortilla pieces and serve immediately.

MICROWAVE METHOD: Place tortillas on paper towel. Cook High 2 to 4 minutes. (Don't brown them.) Cool and break as above. Combine chicken mixture as above. Cover and microwave on High 9 minutes, stirring every 3 minutes. Let stand 5 minutes. Layer as above and serve immediately.

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