2 cloves garlic, minced
1 tbsp. oil
16 oz. can tomatoes, chopped
3 tbsp. chili powder
1/8 tsp. pepper
1/4 c. low-fat plain yogurt
3 tbsp. green chilis, chopped
2 tbsp. green onion, finely chopped
4 corn tortillas
1/2 c. part-skim Mozzarella, shredded
1/2 c. Cheddar cheese, shredded

Preheat oven to 350°F. In skillet, sauté garlic in oil for about 1 minute. Add tomatoes, 2 Tbsp. chili powder and pepper. Simmer for 30 minutes. Mix yogurt, chilis, green onions and remaining 1 Tbsp. chili powder in mixing bowl. Soften tortillas in microwave. Spoon 1/4 c. tomato sauce into 8-inch baking pan. Spoon yogurt mixture onto tortillas. Sprinkle with cheeses and roll up. Place seam side down in prepared pan. Pour remaining sauce over tortillas. Sprinkle with cheese.

Bake for 30 minutes.