1 tbsp. oil, divided
2 cloves garlic, minced
1 (16 oz.) can tomatoes in juice, chopped
1 tbsp. chili powder, divided
1/8 tsp. pepper
1 1/2 c. chopped cooked chicken
1/4 c. plain lowfat yogurt
3 tbsp. chopped green chilies
2 tbsp. finely chopped green onion
4 corn tortillas
2 oz. shredded Mozzarella cheese

In medium saucepan over medium heat in 2 teaspoons oil, cook garlic about 1 minute. Add tomatoes, 2 teaspoons chili powder, and pepper. Simmer uncovered about 30 minutes, stirring occasionally.

Meanwhile, in small bowl, combine chicken, yogurt, chilies, onion and remaining chili powder and mix well. In large non-stick skillet in remaining oil, add tortillas one at a time. Cook about 1 minute on each side or until soft. Preheat oven to 350 degrees.

Spoon 1/4 cup sauce into 8-inch square baking dish. In center of each tortilla, spread an equal amount of chicken mixture. Fold sides over filling. Place seam side down in baking dish. Pour sauce over tortillas. Sprinkle with cheese. Bake 30 minutes or until heated through. Serves 4.