18 corn tortilla
1/2 c. vegetable oil

Soften tortillas in hot oil 5 seconds.

FILLING:

2 c. cooked chicken, shredded
2 c. yogurt, plain
1 c. grated Cheddar or Jack cheese
1 tbsp. grated onion
Salt and pepper to taste

Mix above and fill a tortilla with mixture and roll.

SAUCE:

1/4 c. chopped onions
2 tbsp. butter
2 (10 oz.) cans Rotel tomatoes and green chilies
1 c. (15 oz.) tomato sauce
1 tsp. chili powder
1 tsp. oregano
1 c. grated Cheddar or Jack cheese

Saute onions in butter. Mix Rotel tomato and tomato sauce, onion, chili powder and oregano. Heat until blended.

Place rolled up and stuffed tortilla in a 9x13 inch casserole pan and cover with sauce and bake at 350 degrees until hot and bubbly, about 30-40 minutes.