1/2 c. chopped onion
2 garlic cloves, minced
1 1/2 c. canned Italian tomatoes
1/2 c. sliced mushrooms
2 tsp. canned green chiles, chopped
1/8 tsp. pepper
8 oz. cooked chicken, skinned & boned (chopped)
4-6 corn tortillas
4 oz. sharp Cheddar cheese, shredded, divided
8 pitted black olives, sliced
1/2 c. plain low-fat yogurt

Spray non-stick skillet with cooking spray and set over medium-high heat. Cook onions, garlic and mushrooms, stirring constantly about 1 minute. Add tomatoes, pepper and chiles. Reduce heat to medium and cook 5-8 minutes until sauce is thickened.

Transfer half of sauce to bowl and mix in chicken. Heat tortillas about 1 minute in skillet to make flexible. Divide chicken evenly to tortillas. Divide 2 ounce of cheese evenly on top of chicken. Roll up. Place seam side down in 8 x 8 x 2 inch baking dish. Top with remaining sauce and cheese. Bake at 375 degrees for 15-20 minutes. Top with olives. Serve with yogurt.