1 chicken, boiled, deboned, cut into sm. pieces
3 tbsp. salad oil
2 lg. onions, chopped
2 lg. green peppers, chopped
1 pkg. (12) corn tortillas
2 cans (10 oz.) enchilada sauce
2 c. plain yogurt
1 lb. Monterey Jack cheese cut in strips
Shredded Cheddar cheese

Heat oil in fry pan, add chicken, onions and peppers. Cook until soft. Set aside.

In fry pan blend yogurt and enchilada sauce and heat. Turn heat off. Dip tortilla in sauce to soften, place tortilla in baking dish and spoon some onion, pepper, chicken mix and strip Jack cheese in then roll. Repeat with all 12 tortillas until they are arranged close together in baking dish. Pour sauce over them. Sprinkle Cheddar cheese on. Bake at 375 degrees 20 to 25 minutes.