3 c. cut-up, cooked chicken
1 c. fat free plain yogurt
1/2 c. chopped bell pepper
1/2 c. salsa
2 tsp. onion powder
2 tsp. chili powder
1/4 tsp. garlic powder
1 can cream of chicken soup
4 oz. shredded cheddar cheese
4 oz. shredded monterey jack cheese
10 8-inch flour tortillas

Heat oven to 350°F. Grease and spray 9X13 pan.

Mix all ingredients together except cheese and tortillas.

In separate bowl, mix cheddar and monterey jack cheese.

Place 1/2 c. chicken mixture on center of each tortilla, spread to within 1/2-inch of edge. Sprinkle each tortilla with about 2 Tbsp. of cheese. Place in pan, seam side down.

Cover pan with foil and bake for 20 minutes. Remove foil and bake 5-10 minutes longer or until hot and bubbly.

Serve with additional yogurt, cheese, shredded lettuce and tomato, if desired.